SolaGrain can be used in:
Dough, packaged mixes, breading
SolaGrain can improve the nutritional value of your food product, while increasing batch yields and extending shelf life.�
Advantages / Functionality
- Increases fiber content
- Increases protein content
- Lowers cholesterol
- Makes products more filling / satisfying
- Makes products more pro-biotic
Recommended amounts
20-50%, added to formulation
For many people, gluten-free is a must
SolaGrain can be used as a gluten-free flour substitute.
Fewer calories, thanks to SolaGrain
SolaGrain has 20% fewer calories than wheat flour.
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