Becodur Dinkel - Blattmann Schweiz AG - Spelt

Knowde Enhanced TDS

Identification & Functionality

Ingredient Name: Spelt
Ingredient Origin: Natural Origin,
Plant Origin
Protein Type: Protein Concentrate
Food Ingredients Functions: Protein Source,
Texturizing Agent
Pharma & Nutraceuticals Functions: Protein Source
Ingredients: Spelt
Technologies: Food Ingredients,
Pharmaceuticals & Nutraceuticals
Product Families: Pharmaceuticals & Nutraceuticals — Nutraceuticals & Supplements
Proteins & Amino Acids
Food Ingredients — Nutrition & Fortification
Plant Proteins,
Proteins & Amino Acids
Food Ingredients — Texture & Consistency
Texturizers
Food Ingredients — Whole Foods, Extracts & Premixes
Flours & Grains Products
Why Spelt?: Ancient grain, low cross-breeding and hybridization level

Recognized as easier to digest

Growing spelt trend in Europe

Features & Benefits

Labeling Claims: Clean Label,
GMO-free,
Halal,
Kosher,
Natural,
Naturally Derived,
Organic,
Plant-Based,
Vegetarian
Food Ingredients Features: Dough Improver,
Easily Dispersible,
Elastic Texture,
Excellent Mouthfeel,
Excellent Stability,
Improved Dough Machinability & Development,
Improved Mouthfeel,
Improved Stability,
Improved Water Holding Capacity,
Neutral Taste
Features: Poor quality bakeries: dryer, less elastic crumb, smaller volume.

Higher variations from one our batch

to another

Low dough stability and machinability

Good water absorption

Viscolealstic properties

High in protein

Consistent quality
Advantages: For Manufacturers

No process adjustments necessary when switching from wheat to spelt gluten

Better machinability: addition of spelt gluten reduces stickiness of the dough

Possibility of standardizing protein level in four

For Customers

"100% spelt" declaration

Increased acceptability / consumer friendly

Pleasant elastic texture, increased perceived quality

Product formulation in line with consumer «wheat-free» expectation, leading to brand trust

Applications & Uses

Markets: Food & Nutrition
Applications: Food & Nutrition — Food
Bakery,
Convenience Foods,
Meat Substitutes,
Savory & Culinary
Food & Nutrition Applications: Frozen Pasta,
Meat Substitutes,
Pasta,
Stuffed Pasta
Application: SPELT BAKERY

Significantly increases the baking volume of spelt bread

Replaces wheat gluten thereby allowing the declaration of 100% spelt-based ingredients

Ideal for standardizing or increasing the protein content of spelt ours

Brings dough stability for easier shaping and during shock freezing.

PASTA & CO.

Imparts structure and texture to formulations

Confers bite for a typical "al dente" texture (e.g. lentil pasta or quinoa pasta)

VEGETARIAN & VEGAN

Innovative protein source for products such as vegetarian boiled sausages and meat substitutes

Grants a meat-like texture

Properties

Regulatory & Compliance

Technical Details & Test Data

Properties: Like wheat gluten, spelt gluten contributes to:

an improved elastic structure

enhanced water absorption

increased volume in baked goods (e.g. in wholegrain)

adjustment and/or standardization of protein content

hydrated spelt gluten is slightly softer and more extensible than wheat gluten

declaration spelt gluten, spelt starch

also available in organic quality

Packaging & Availability