Kröner-Stärke launches clean label spelt gluten and starches

By Gill Hyslop

- Last updated on GMT

Bread made with Kröner-Stärke's spelt range. Pic: Kröner-Stärke
Bread made with Kröner-Stärke's spelt range. Pic: Kröner-Stärke

Related tags Kroner-Starke Starch Gluten spelt Ancient grains Shelf life vegan

The German ingredients supplier has added spelt to its basket of offerings to answer the increasing demand for ancient grains in Europe.

Spelt – also known as dinkel wheat or hulled wheat – is a species of wheat that has been cultivated since 5,000 BC.

It is known for its nutritional profile, with a 100g serving providing 20% or more of the daily value of protein, dietary fiber, several B vitamins and numerous minerals, including manganese, phosphorus, niacin, iron, copper and magnesium. It is also low in fat and, although not gluten-free, often tolerated by people with wheat sensitivities.

Kröner-Stärke creates the 100% spelt gluten and starch ranges at its all-natural processing facility located in Ibbenbüren in North Rhine-Westphalia, which does not use microbiocides to reduce viruses or bacteria, and uses its own source of spring water.

The clean label products will also appeal to consumers seeking natural options, as they do not contain additives and are GMO free. Both ranges can be used in most baking applications.

Fresher for longer

According to the company, the gluten has excellent visco-elastic properties, helps to increase volume and stabilizes doughs and batters. Additionally, its water absorption properties keeps baked goods fresher for longer while aiding texture control.

It can also be used as a meat replacer in burgers, sausages and nuggets as it has good texture control and ‘bite.’

The starch range includes native and pre-gelatinized starches, suitable for a wide range of applications.

Native starches are mainly used for fine bakery products where volume, a fine crumb structure or a crunchy structure is required, like pound cakes or cookies.

Pre-gelatinized starch serves to increase water absorption and increase dough hydration, which, like the gluten, helps to extend the shelf life and freshness of baked goods.

It is also designed to be dispersed in cold water to form stable suspensions, eliminating the need to precook it, saving in operating costs and process times.

“We have been carefully developing our new spelt range for some time now and are delighted to launch it to the British and European markets,”​ said Henrik de Vries, Kröner-Stärke’s commercial manager.

“It presents a perfect solution for food processors who wish to exploit the fantastic functionality and nutritional benefits of ancient grains across the bakery sector and vegan market.

“Our new product range enables firms to diversify their ranges to meet current consumer demands.”

Kröner-Stärke is a family run operation, founded in 1900, which specializes in clean label wheat and starch products made without chemical additives or the use of microbiocides, using spring water from its own well.

The company’s production facility is specially designed for the production of speciality dietary products for babies, the elderly or gluten intolerant consumers.

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