STORY: It’s all about energy, naturally
Energy is precious. That’s the energy used to produce baked goods. And the energy needed by people to lead an active, healthy life.
“You’re no doubt on the case,” says sales manager, Ashley Clinton. “But we reckon we could help you even more with putting your energy to best possible use; creating foods with higher nutritional value; which will ultimately improve dietary intake.”
Use Pulse Flours – Packed with Protein
“Pulse flours are useful ingredients in gluten-free and vegan dishes that might otherwise be sparse in protein,” continues Ashley. “But with their high fibre, vitamin and mineral content and their low saturated fat levels, they can bring great benefit to other foods. Pulse flours can be used to boost the nutritional value of breads, flatbreads, crackers, cookies and cakes – as well as sauces, batters and a wide range of ready-meals.”
For instance, pea flour has an amino acid balance that greatly complements cereal grains; Gram/chickpea flour, has high fibre content and up to six times more protein than white all-purpose flour; Fava flour is renowned for its use in the classic French baguette – is also seeing a surge in demand as it is high-protein.
By using flours made with these - or other pulse or seed flours - traditional products can be given a unique twist, whilst also adding texture and flavour. With the right ratios, they can also be labelled 'high-protein' and tap into the growing and profitable market.
Add Seed mixes and toppings – full of fibre
“The same goes for our range of seed mixes, which can be used as dough toppings or inclusions. Sunflower, pumpkin, linseed, quinoa, chia, poppy - all bring their own special characteristics in terms of bite and taste, and all will enhance the protein and fibre content of breads, bagels and rolls.”