Ingredients put function in baked goods
Kampffmeyer’s new grain products offer the nutritional benefits and texture consumers want
Hamburg, Germany – Kampffmeyer Food Innovation, which has offices in Canada, has introduced new baking ingredients.
The company’s Slow Milling Ferment’tic wheat germ flour offers an alternative to common baking agents such as emulsifiers.
And the company’s Slow Milling Apple Fibre can enhance baked goods with dietary fibre.
Ferment’tic is mainly suitable for Mediterranean bakery products. The ingredient can provide the typically Mediterranean coarse, irregular holes, as well as a full aromatic taste. The ingredient also offers dough-stabilizing properties.
Slow Milling Apple Fibre offers added fibre to baked books and also an aromatic taste and prolonged freshness.
The company’s Optigrain whole grain flours are made from wheat, rye and durum. The company says they are gently processed and are high in dietary fibre, vitamins, minerals and bioactive substances as conventional whole grain flours but are much milder in taste.
Optigrain flours also offer a prolonged shelf life and an outstanding appearance.