Advantages

Nutrition :

• Increases fiber and protein content → Allows fiber source claim from 17% incorporation.
• Allows you to reduce the sugar content thanks to the caramelized taste provided by the amber spent grain flour (20% amber spent grain flour allows you to reduce the amount of added sugar by 5%).
• These modifications make it possible to improve the Nutri-score.
• Provides minerals such as phosphorus, magnesium and iron.

Organoleptic :

• The addition of amber spent grain flour gives more depth to the flavors with caramelized and roasted notes.
• The fibers, provided by the flour, give body to the cake and provide chewiness.

In practice

Which flour to choose?

In this specific case, we chose amber spent grain flour to reduce the sugar content of the cake thanks to its caramelized notes.

Blonde spent grain flour will allow you to obtain a more rustic cake with its cereal flavors  This is the flour to favor to enrich in fibers without having too much impact on the organoleptic properties.

Brown spent grain flour will add more color to the cake and bring roasted and cocoa notes. In a chocolate cake, it allows you to reduce the amount of cocoa or chocolate in the recipe.

At what percentage of incorporation?

From 5% to have a color modification, 20% to have an interesting taste to obtain the fiber source claim.

What changes should be taken into account?

Since spent grain flour is high in fiber, it can be drying if the recipe is not adapted. We recommend slightly increasing the amount of eggs, to maintain the softness while having less gluten, as well as the amount of fat.