Advantages

Nutrition :

• Improves Nutri-score → from 15% to be Nutri-score A.
• Increases fiber & protein levels:
• Source of fiber ≥ 2% - Rich in fiber ≥ 18%.
• Protein source ≥ 1%.

Organoleptic:

• Changes the color and flavors gradually depending on the percentage of incorporation and the spent grain flour used.

Economic :

• The incorporation of brewer's spent grain flour requires increasing the hydration of the dough. This helps to limit the cost of raw materials.

In practice

Which flour to choose?

Blond for its sweet and cereal flavor. It gives a golden color to the dough.

Brown and amber for sweet and salty combinations with their cocoa and caramel notes.

HAS what percentage of incorporation?

From 5% to have a coloring, up to 15% to have a well-risen, soft and colored dough.

What changes should be taken into account?

We recommend increasing the hydration (+10% water for every 5% spent grain flour) and the rising time of the breads.

Performing an autolysis of flours makes kneading with spent grain flour much easier. If necessary, soaking the spent grain flour beforehand already makes it possible to improve.