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WHEAT BRAN mashed

WHEAT BRAN mashed

Designation:
Stabilised wheat bran, mashed

Quality:
Water contents: max. 8%
Total roughage contents: min. 45% in dry weight
Of which soluble roughage: about 1% in dry weight

Fineness:
min. 90% < 100 µm (possible up to 98% < 100 µm)

Sensory engineering:
Outer condition: even, fine
Colour: light, cream-coloured
Taste: characteristic, fresh, slightly sweet, not bitter
Aroma: characteristic
Feeling in mouth: not scratchy, not straw-like, not hard, not sandy

Uses:
Fine bakery produce (short pastry, sand cake, sponge cake)
Extrudates
Processed mixtures (breadcrumb mixtures, pancake mixtures)
Extending the use of wheat bran into new products for additional roughage

Special features:
Product/cake is darker
Partially necessary to correct the volume of water added
Bran is used as a pro rata substitute of starch and/or flour


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