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
Gluten-free products
SolaGrain can be used one-to-one in cookies as a flour substitute.
Longer shelf life, less breakage
SolaGrain can improve the break resistance of crisp products.