Sugarbeet Flour by KWS – a natural baking ingredient
Looking for a natural baking ingredient to increase water adsorption, improve dough, bread quality and yield, while reducing production costs – then try sugarbeet flour!
KWS SAAT SE & Co. KGaA
37574 Einbeck,
Germany
Sugarbeet flour is made by drying and grinding sugarbeets. The resulting flour has superior characteristics:
- In bread baking it increases water adsorption, improves dough (elasticity and firmness), bread quality (more fiber, softer crumb structure and longe shelf life) and yield, while reducing production costs.
- For cookies, you can replace the wheat flour totally by sugarbeet flour, resulting in gluten-free cookies, which no added sugar while delivering high fiber.
- And it can be used as a clean label sweetener (just calling e.g. sugarbeet flour in the ingredient list) in any other product.
Try the cookies at our booth FOOD8 in Hall 15!
