SolaGrain can be used in:
Cake and cookies
SolaGrain can replace expensive fats, while increasing batch yields. It also increases shelf life. �
Advantages / Functionality
- Increases fiber content
- Increases protein content
- Lowers cholesterol
- Makes products more filling / satisfying
- Makes products more pro-biotic
- Improves texture
- Increases softness
- Increases water content by 10-50%
- Prevents products from growing stale
- Increases volume
- Replaces fat, lowers fat content
Recommended amount
10 - 20%, as flour substitute
More pleasing taste, thanks to SolaGrain
SolaGrain improves the texture and consistency of many products.
Less fat with SolaGrain
SolaGrain can serve as a fat substitute, thereby reducing the fat content of your food product.
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