WheatSelect^® white spring whole wheat flour optimizes baking performance, reduces bowl costs and provides consumer approved baked products

Whole grain is a prominent health and wellness category with consumer usage steadily increasing. Some consumers perceive products that contain whole wheat as being dense, dark colored and bitter tasting. Making whole grain products palatable to consumers requires the right ingredients and formulation expertise. With increased taste and texture expectations comes the potential of increased expenses in reformulations and new product development. WheatSelect^® white spring whole wheat flour produces a consumer-preferred taste experience and can lower your total whole grain production costs with high processing tolerance and volume retention.

More than 50% of U.S. shoppers feel “fiber” and “whole grain” are extremely/very important on labels and over 65% of Americans are trying to get more whole grains into their diets.^1,2 As a result of recent food policy changes, consumers are more aware of the benefits of consuming whole grain foods. Whole grain stamps on packaging have been rolled out to inform consumers. If a product bears the 100% Whole Grain Stamp, then all its grain ingredients are whole grains, with a minimum whole grain content of 16 grams per serving. If a product bears the Basic Stamp, it contains at least 8 g. (8 grams/serving).³

Whole grain in breads and baked products is a growing segment but still small compared to other segments. According to Neilson Data from early 2010, whole grain penetration within bread and baked goods is at 15% while penetration within the cereal segment is at 60%.⁴

Increasing whole grain in baked products creates potential product formulation challenges such as:

• Some products are inconsistent and require added conditioners and vital wheat gluten – driving up costs
• Inconsistent products require large adjustments in mixing from one lot to the next
• Whole wheat flours lack versatility when it comes to manufacturing application

Flours with poor dough mixing tolerance are susceptible to over mixing. High-speed mixers in the commercial baking industry require dough with improved mixing tolerance because of the aggressive mixing action. If mixed beyond optimum dough development, the dough could break down which can result in poor product quality and stickiness, which causes handling and machining problems as well as added expenses.

WheatSelect^® white spring whole wheat flour withstands rigorous mechanical development and retains its volume in finished bakery products. The optimal granulation size and mixing resiliency of WheatSelect^® white spring whole wheat flour doesn’t “tear” at the dough, so bakery manufacturers need fewer or no conditioner ingredients. Ultimately, WheatSelect^® white spring whole wheat flour can reduce bowl costs as it’s protein and water absorption properties help achieve high volume with less wheat gluten and conditioner additives – saving time, labor and money.

WheatSelect^® white spring whole wheat flour produces a consumer-preferred taste experience – a lighter color, soft texture and mild flavor. It is produced from hard white spring wheat which contains fewer tannins, or phenolics, than red wheat. Tannins can produce bitter or astringent flavors. Also, white spring wheat doesn’t contain bran pigments that cause darker colors, typically associated with red whole wheat flour.

WheatSelect^® white spring whole wheat flour allows bakery manufacturers to produce consistent baking results in whole wheat formulas at potentially lower costs. Click here to open our product  brochure.

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¹2010 HealthFocus US Trend Survey
²NPD Eating Trends in America 2009
³http://www.wholegrainscouncil.org/whole-grain-stamp
⁴Nielsen Data, 52 Weeks Ending Dec 25, 2010 & Jan 22, 2011