SolaGrain can be used in:
Yeast-raised baked goods such as bread, rolls, doughnuts
SolaGrain can increase batch yields, extend shelf life and improve the taste of your product.�
Advantages / Functionality
- Increases fiber content
- Increases protein content
- Lowers cholesterol
- Makes products more satisfying / filling
- Makes products more pro-biotic
- Improves texture
- Improves consistency
- Increases water content by 5 - 25%
- Increases volume
- Replaces fat, lowers fat content
Recommended amount
10 - 20% as flour substitute
Gluten-free products
SolaGrain can be used in large amounts to produce gluten-free products.
Reduced calorie counts with SolaGrain
SolaGrain has 20% fewer calories than wheat flour.