Advantages

Nutrition :

• Increases fiber and protein levels.
• Allows the claim “source of phosphorus” from 40% incorporation.

Organoleptic:

• Brings colors and flavors:
• Cereals, rustic with blond spent grain flour.
• Caramelized with amber spent grain flour, adds roundness.
• Toasted, roasted with brown spent grain flour.

In practice

Which flour to choose?

Blond for its cereal flavor and less pronounced color for more traditional applications.

Amber or brown to bring an originality of flavors, the amber bringing rather roundness and the brown more character with a darker color and roasted notes. These two flours can also replace the malt extract in other sauce applications.

Our flours can be produced to a fine particle size (210µm) on request to obtain a smoother sauce texture.

At what percentage of incorporation?

Up to 40-50% depending on the applications and desired results. From 5% to observe organoleptic changes without darkening the sauce too much.

What changes should be taken into account?

Since brewers' spent grains flour is rich in fiber, the quantity of milk will need to be increased.