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.
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.
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.
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.
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.
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.
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.
WHT1000, WHT1500, HT Cake
Our HT stabilizing flours are engineered to provide the functional attributes critical to the batter and bakery industries.