Whole-grain functional flours

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: 

  • Whole-grain flours have a very limited shelf life due to the presence of the germ, which rapidly oxidises and emits a rancid odour.
  • Due to the significant presence of food fibres, entirely replacing a white or refined flour with its whole-grain version is an intricate process.
  • Lastly, it is very difficult to achieve regularity in whole-grain flour supplies, as whole-grain flours vary depending on the length of storage of the grain, the varieties, the grinding conditions, etc.

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.