LCI’s marketing manager for Bakery, Anne Lionnet said: “absoluteWHEAT is a true concentrate of the nutrients in wheat - including minerals, vitamins and fibre - and has a big plus in taste and colour.” And it is easy to use, she added.
Sourced from white wheats, the ingredient is said to have an attractive light colour and a reduction in the bitterness that can be found with standard wheats.
The ingredient is designed for use in the bakery market in bread, for precooked loaves or baguettes; for whole wheat crepes; for croissants; and for breadcrumbs. It is also suitable for pasta, biscuit and breakfast cereals.
Produced without artificial additives or colours, the ingredient is produced from specially-selected white wheat varieties from the breeding programme of Groupe Limagrain offering full traceability.
LCI produces the ingredient from different white wheat flours using a patented hydrothermal treatment process called Farigel which naturally modifies the intrinsic properties of natural cereals.
Meanwhile, earlier this year LCI launched Farigel wheat TM80 a functional flour that is said to bring softness, normally due to fat, to muffins and cakes. It is a new range of clean label improvers for bakery products include Dafa crisp croissant CLX for puff pastry products, said a company statement.
LCI said manufacturers want to increase both the initial softness and shelf life of, for example, sponge cakes and muffins.
TM80’s controlled rheology (flow pattern behaviour) and binding with water before and during baking means the product stays soft throughout its shelf life, it claims.