Whole-grain flours are created by grinding the whole grain. They are recommended to promote good health, as they are rich in fibre, minerals and vitamins. They are increasingly popular in Europe, being used in bread-making, breakfast cereals and health food products. Nevertheless, they have three major drawbacks that curb their use:
Limagrain Ingredients provides a range of whole-grain functional flours: oats, wheat, corn, barley and rye. These are the result of rigorous cereal variety selection combined with hydrothermic treatment via the patented Farigel® process. The advantage of these flours is that they suffer none of the drawbacks of traditional whole-grain flours thanks to a longer shelf life (6 to 12 months). They also ensure raw material regularity from one harvest to the next and alleviate the technological differences compared with extrusion-refined flours.
Westhove whole maize is a stabilised corn whole grain flour. This is a nutritionally rich flour (fibre, magnesium, vitamins) and is widely used in breakfast cereal formulations without impacting extrusion parameters.
The version westhove whole maize 11034, guaranteed gluten-free, is widely used in gluten-free bread making: in addition to the nutritional aspect, it brings colour, taste and texture to bakery products.