Applications

Products with appeal.

Creating products that are highly functional, stable, and safe while retaining a natural label - and still taste great - can be hard to do without introducing chemically modified ingredients.  Siemer makes it easy.

Coatings/Batters and Breading

Coatings/Batters and Breading

HT3500, HT9000

The perfect coating doesn’t have to be loaded with a dozen ingredients … especially not chemically modified ones. Our state-of-the-art technology adds functionality to standard flour to help you create a product that performs for food service or the home kitchen. And you can include “natural” on your label.

Functionalities

  • Highly controlled batter viscosity
  • Superior adhesion to substrate
  • Texture: crisp to crunchy
  • Controlled color
  • Freeze/thaw, pH, shear stability
  • Reconstitution in oven, fryer
  • Extended hold times under heat lamp
  • Reduces number of seasonings
Food Safety

Food Safety

HT2000, HT9000, HT10,000

Food safety is top-of-mind in today’s market – something to consider when building a product with flour that may be consumed prior to applying a proper kill step. Our state-of-the-art heat treatment technology dramatically reduces the microbiological content of our wheat flour.

Our process has been validated by Mėrieux NutriSciences, the leading internationally accredited provider of food safety, quality and nutrition services. We achieve a 5-Log reduction of pathogens, producing ingredients ideal for products that could potentially be consumed raw including:

Ice cream and cake batter inclusions such as cookie dough, cake batter and brownies, spoonable cookie dough, refrigerated biscuit/pastry dough, unbaked pizzas, frozen pies/appetizers, seasoning blends, soups, sauces, gravies, batters and coatings, pre-dust/post-dust, energy & nutrition bars and hot and cold cereals.

Protect your reputation and consumer well-being.

  • Designed for food safety-sensitive applications
  • Unique process for greater control of microbiological presence
  • Can replace modified food starch for clean label claims
  • Functional properties of soft wheat flour
  • Clean flavor profile
Pancakes/Waffles

Pancakes/Waffles

HT3000, HT8500

Want to improve the way your pancakes and waffles stack up against the competition? Siemer can help. Whether you need an all-natural flour that replaces chemically modified food starch as a stabilizer or one that replaces traditional flour for enhanced functionality, we can take your product’s appeal to new heights.

Functionalities

  • Improved texture and bite
  • Consistent batter viscosity
  • Longer hold times
  • Freeze/thaw, pH, shear stability
  • Clean flavor profile
Soups/Sauces/Gravies

Soups/Sauces/Gravies

HT3000, HT8500

Yes, you can create a natural savory product without compromising quality – and at a competitive price point, too. Our naturally Heat Treated flours allow savory foods to retain a smooth, homemade texture and clean mouthfeel throughout a variety of conditions.

Functionalities

  • Cost-effective
  • Freeze/thaw, pH, shear stability
  • Reduced “skinning”
  • Extended hold times
  • Quick dispersion
  • Steam kettle to retort to freezer stability
  • Reconstitution in oven, stovetop, microwave or steam table
  • Clean flavor profile carries seasonings without masking
Nutritional Products - Breads, bars, cereals

Nutritional Products - Breads, bars, cereals

Stabilized wheat germ, wheat bran, and whole wheat flour

Adding nutritional ingredients with extremely short shelf lives can be difficult. Siemer’s completely natural process stabilizes wheat germ, wheat bran and whole wheat flour so you can take healthy bars, breads and cereals to the shelf with the grain’s essential nutrients and pleasant, nutty flavor intact.

Functionalities

  • Extends shelf life (6-9 months) at ambient temperature
  • Vitamin E, Omega 3, protein and fiber may be added to improve appeal of label and flavor
  • Various granulations available in both red and white wheat
Natural Baked Goods

Natural Baked Goods

WHT1000, WHT1500

Creating a tempting, fluffy, work-of-art cake has always required ingredients that can’t be on a “natural” label. Until now.  Our natural heat treatment produces non-chlorinated cake flour for the bakery industry that is a fully functional equivalent to bleached flour.

Functionalities

  • Parity in taste, texture and height
  • Stability/longer shelf life for hi-ratio cake systems
  • Convenient, readily available source (based on soft red winter wheat, US origin)
  • Opens foreign markets for American-style cakes
Stabilized Baked Goods

Stabilized Baked Goods

WHT1000, WHT1500, HT Cake

Our HT stabilizing flours are engineered to provide the functional attributes critical to the batter and bakery industries.

Functionalities

  • Consistent batter viscosity
  • Superior moisture retention
  • Uniform crumb, not gummy
  • Improved freeze/thaw stability
  • Extended shelf life
  • Enhanced structure and mouthfeel

Didn’t see the application you’re looking for? Send us a quick note about the product you’re manufacturing and we’ll work with you to find a solution.