Description

Wheat is the reference cereal and its germ has a very positive image with consumers, both in terms of taste and nutrition. Indeed, wheat germ is rich in protein, fibre, potassium, phosphorus, selenium, copper, magnesium, manganese, and zinc and is a source of vitamins B1, B6, B9, and E. Micronised stabilised wheat germ GB2 SM 2. A has the particularity of enhancing the taste of recipes, reducing tearing, facilitating the production process and giving the pasta a better machinability. This is why it is used in sweet and savoury biscuits, cakes, and pancakes.

Functionalities

Nutritional functionalities

Economical functionalities

Technological functionalities


Recipes for Micronised Stabilised Wheat Germ

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Hyperprotein Bread

Rich in fibres (13g for 100g) Rich in proteins (24% of TEI)

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Sesame & Lupin Flakes Biscuits

Source of fibres (8.9% for 100g) Source of vitamin B1 Source of omega 3 (1.6g…

Applications

Pastry and Desserts

Bakery and Cereals

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