Safer, better ingredients
Although consumers demand simpler ingredient labels, taste and product experience are still primary drivers. Our Heat Treated flours replace chemically modified starch using a natural process to satisfy the demand for clean labels while delivering an attractive product. Utilizing a natural, state-of-the-art heat treatment process, we can control functionality, increase shelf life and ensure food safety, without the use of chemicals, satisfying consumer demand for natural products.
Creating foods that are safe to eat requires ingredients that are also safe to eat. We utilize state-of-the-art technology to dramatically reduce the microbiological content of our wheat flour. Our process, which has been validated to achieve a 5-Log reduction of pathogens, produces ingredients ideal for products such as raw cookie dough, seasoning blends and other applications which could potentially be consumed raw.
Reduce your raw ingredient costs by replacing chemically modified corn starch naturally with our Heat Treated wheat flour. And because our flour has a clean and neutral flavor profile, you can also reduce the amount of seasonings in your product recipe for additional cost savings. Stable viscosity prevents batter waste because you can make large batches without enzymes breaking down. Our heat treatment process also extends the shelf life of germ and bran to reduce waste and rancidity.
Naturally great tasting
Our stabilized wheat brans and wheat germs add nutritional benefits to your products. Wheat bran makes it easy to add important fiber, vitamins and minerals. Wheat germ is packed with 23 nutrients and loaded with vitamins, especially Vitamin E and fatty acid Omega 3.
Chemically modified corn starch imparts a chemical flavor and smell. And using corn as a substrate contributes its own unfavorable flavor. Instead of carrying or complimenting a flavor, it will mask it. Our HT wheat flour actually carries flavors, which reduces costs since fewer seasonings can be used, including sodium – an important benefit for health conscious consumers. Plus stabilized germ flour enhances flavor with a pleasant nutty taste.
Our HT wheat flours produce products that make mouths happy. For coated and battered products, texture can be manipulated from crispy to crunchy and has an extended shelf life under a heat lamp. In soups, sauces and gravies, it has a smooth, clean mouth feel that will have your customers smiling.
Ingredients that are difficult to incorporate into recipes can slow production and effect product quality. Our HT wheat flours disperse quickly and easily into slurries for batters, pancakes and waffles.
Extended shelf life
Gain production flexibility and extend product freshness. Our HT process extends ingredient shelf life from the typical two weeks up to nine months, even in products that aren’t cooked.
Schedules don’t always go as planned, both in the food service and homemaking business. Our process of cross-linking proteins and carbohydrates in our Heat Treated flours creates more stability in various applications, maintaining product quality through 5-7 freeze/thaw cycles.
Extended hold times
This results from a combination of deactivating enzymes and cross-linking proteins and carbohydrates. The shelf life of wet batter sitting on a table is extended and the quality of fried products held under a heat lamp is maintained.
Controlled treatment process
We denature the protein in our wheat flour to ensure shear stability. Without this pre-production step, shear during processing would cause a lack of viscosity. Food products made with Siemer’s wheat flour can be pumped, re-pumped, kettle cooked and ribbon blended while maintaining the desired viscosity.
We heat treat our raw wheat flour to remove enzymes so viscosity can be controlled. Since enzyme levels vary from lot to lot, we customize this process to deliver the viscosity your product needs. Our unique heat treatment process is able to control viscosity of wheat flour from lot to lot, batch to batch, year to year. In order to increase shelf life of batter systems, the enzymes are deactivated to maintain and extend viscosity.