Low Microbial Wheat Flour
Low Micro Flour Siemer Specialty Ingredients utilizes a unique Heat Treatment (HT) process that significantly reduces microorganism content in wheat flour. Low microbial flour is a great product to use where flour could potentially be consumed raw such as in refrigerated cookie dough, dough inclusions in ice cream, seasoning blends, etc.
 
Our validated process provides a 5-log reduction in Escherichia coli 0157:H7, Listeria monocytogenes, and Salmonella while maintaining many of the functional properties of conventional wheat flour. Results are available upon request.

Nutritional benefits include Vitamins (A, B6, B12, C, E), Thiamin, Niacin, Riboflavin, Pantothenic Acid, Folic Acid, Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc, Copper, Manganese, and Selenium.

Siemer Specialty Ingredients offers unique wheat based stabilizers that are all natural. The label only requires the term “wheat flour”.
 
These wheat based products have gone through a unique heat treatment process that has enhanced their functional characteristics while maintaining all natural components. These enhancements allow the processor to optimize product formulation and a competitive cost position. Please contact our technical department to help formulate your products with these specialty ingredients.

Soups, Sauces & Gravies - Coatings - Low Micro Flour Products - Natural Cake Flour - Flavor Enhancement Products - Movie