Advantages

Nutrition :

• Increases fiber and protein content:
• Allows a “source of fiber” claim from 18% incorporation (on the weight of flour).
• Decrease in sugar content:
• Amber spent grain flour allows you to reduce added sugar bringing caramelized flavors.
• These modifications allow the improvement of the Nutri-Score.
• Provides minerals such as phosphorus , magnesium and iron.

Organoleptic :

• By remaining at percentages of incorporation of spent grain flour lower than 10% of the flour weight, the product will be very little modified.
• Beyond 10% the addition of spent grain flour will be reflected in the color and flavors of the madeleines.

From left to right: Madeleine without spent grain flour - Madeleine with 5% blond spent grain flour - Madeleine with 20% amber spent grain flour.

In practice

Which flour to choose?

All three flours can be used.

• Blond spent grain flour is the most neutral with its cereal flavors, it allows enrichment in fibers without modifying the product.
• The amber spent grain flour gives warmer colors and brings caramelized notes. It allows to reduce the addition of sugar (- 5% for 20% spent grain flour).
• Brown spent grain flour will add more color to the dough and bring roasted and cocoa notes. In a chocolate madeleine, it allows you to reduce the amount of cocoa or chocolate in the recipe.

At what percentage of incorporation?

Less than 10% (of the flour weight) for enrichment with plant fibers and proteins without modifying the organoleptic properties of the product (with blond flour).

From 10% the product has a more “complete” appearance with the blonde, with the amber flour the sugar content can be reduced. With the brown, the incorporation of cocoa can be reduced.

What changes should be taken into account?

Since spent grain flour is rich in fiber, it can be drying if the recipe is not adapted. We recommend slightly increasing the hydration of the dough to maintain the softness.