SolaGrain can be used in:

Sweet, non-yeast baked goods

Thanks to its unique properties, SolaGrain not only increases the nutritional value of your product, it can also increase batch yields, shelf life and breaking resistance.�

 

 

 

Advantages / Functionality

  • Increases fiber content
  • Increases protein content
  • Lowers cholesterol
  • Makes products more filling / satisfying
  • Makes products more pro-biotic
  • Improves texture
  • Improves consistency
  • Increases water content by 10 - 50%
  • Increases volume
  • Replaces fat, lowers fat content

Recommended amount

20 - 100%, as flour substitute