Advantages

Nutrition :

• Increases fiber content.

Organoleptic:

• Gradual coloring according to the percentage of incorporation:
• Blond spent grain flour will provide less pronounced hues and neutral to cereal flavors.
• The warmer amber spent grain flour and the darker brown spent grain flour.

Economic :

• To compensate for the fiber content provided by the spent grain flour, it will be necessary to increase the proportion of liquid in the cream. This therefore makes it possible to limit the material cost.

In practice

Which flour to choose?

The blond will bring cereal notes and a less pronounced color.

The amber will bring caramelized notes.

The brown will bring a more pronounced color and toasted or roasted notes.

At what percentage of incorporation?

From 5% for light coloring, up to 40% for flavor modifications.

What changes should be taken into account?

We recommend slightly increasing the proportion of milk to flours to have a viscosity similar to a pastry cream without brewers' spent grains flour.