Applications & Products
Coatings, Batters & Breading
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, crispy texture, controlled color, Freeze/thaw, pH, shear stability, Reconstitution in oven, fryer, Extended hold times under heat lamp, Reduces number of seasonings.
Food Safe Applications
Food safety is top-of-mind in today's market - something to consider when building a product with flour that may be consumer prior to applying a proper kill step. We product 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/pasty 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.
Functionalities: Designs for food safety-sensitive applications, unique process for greater control on microbiological presence, can replace modified food starch for clean label claims, functional properties of soft wheat flour, clean flavor profile.
Pancakes / Waffles
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 products 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
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.
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.
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
- Stabilized Wheat Germ
- Wheat Bran
- Whole Wheat Flour
Natural Cake Flour
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
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
- HT Cake