Flour for baked goods with a unique aroma, exceptional texture and structure and very easy to digest. Fermentation of the bran gives products the typical acidity of long-fermented bread, and also increases shelf-life.
WHAT IS GRANOFERM?
GRANOFERM is a type 1 flour to which a percentage of fermented bran has been added.
So GRANOFERM is a flour with a very high fibre content. The name GRANOFERM comes from the acronym: GRANO (Grain) + FERMentation = GRANOFERM
HOW IS GRANOFERM MADE?
To produce fermented bran, we refresh the yeast with bran instead of flour. It’s then
thermostabilised and dried just as we do with our Lievito Madre natural yeast.
This way, the bran element of the grain, which is richer in fibre and mineral salts (often eliminated when producing refined flour), gives way to a new innovative type of product.
HOW IS GRANOFERM USED?
GRANOFERM is a flour with a very high fibre content as such, must be treated.
It can be:
- used 100% to make high-fibre bread with exceptional texture and structure;
- blended with other cereal flour (spelt, rye, durum wheat, etc.);
- used to flavour, characterise and broaden a customised range.
FERMENTED BRAN: the benefits
- A DELIGHTFUL FLAVOUR & FRAGRANCE
- HEIGHTENED SENSORY EXPERIENCE
- HIGHLY DIGESTIBLE
- INCREASED SHELF-LIFE
- ACIDITY TYPICAL OF LONG-FERMENTATION
