WHAT IS GRANOFERM?
A FLOUR WITH EXCELLENT ORGANOLEPTIC AND VOLUMISING PROPERTIES
Granoferm is a type 1 flour to which a percentage of fermented bran has been added. This makes Granoferm a flour with a very high fibre content. The name Granoferm comes from the acronym:
GRANO (Grain) + FERMentation = GRANOFERM
HOW IS GRANOFERM MADE?
To produce fermented bran, we refresh the yeast with bran instead of flour. It’s then thermostabilised and dried just as we do with our Lievito Madre natural yeast.
This way, the bran element of the grain, which is richer in fibre and mineral salts (often eliminated when producing refined flour), gives way to a new innovative type of product.
HOW IS GRANOFERM MADE?
To produce fermented bran, we refresh the yeast with bran instead of flour. It’s then thermostabilised and dried just as we do with our Lievito Madre natural yeast.
This way, the bran element of the grain, which is richer in fibre and mineral salts (often eliminated when producing refined flour), gives way to a new innovative type of product.
HOW IS GRANOFERM USED?
Granoferm is a flour with a very high fibre content and as as such, must be treated. It can be:
- used 100% to make high-fibre bread with exceptional texture and structure;
- blended with other cereal flour (spelt, rye, durum wheat, etc.);
- used to flavour, characterise and broaden a customised range.
HOW IS GRANOFERM USED?
Granoferm is a flour with a very high fibre content and as as such, must be treated. It can be:
- used 100% to make high-fibre bread with exceptional texture and structure;
- blended with other cereal flour (spelt, rye, durum wheat, etc.);
- used to flavour, characterise and broaden a customised range.
THE BENEFITS OF FERMENTED BRAN
UP TO 50%, THE HIGH-FIBRE CLAIM IS A MUST! HOWEVER, WE DO NOT RECOMMEND GOING BELOW 25% IF YOU WANT TO MAKE YOUR BREAD UNIQUE!
A DELIGHTFUL FLAVOUR & FRAGRANCE
HEIGHTENED SENSORY EXPERIENCE
HIGHLY DIGESTIBLE
INCREASED SHELF-LIFE
ACIDITY TYPICAL OF LONG FERMENTATION
WHY YOU SHOULD USE GRANOFERM?
7 REASONS WHY YOU SHOULD CHOOSE OUR FERMENTED FLOUR.
EXCELLENT STRUCTURE & VOLUME
Fermentation of the bran results in the typical structure of a soft, open crumb.
ACIDITY TYPICAL OF BREAD WITH LONG FERMENTATION
Fermentation of the bran gives bread, even with short levitation times, the desired effect of long levitation due to the characteristic touch of acidity.
HIGH FIBRE CONTENT
GRANOFERM contains 9.5g of fibre, which is why products made with 100% GRANOFERM are comparable to whole grain products.
EXCELLENT STRUCTURE & VOLUME
Fermentation of the bran results in the typical structure of a soft, open crumb.
ACIDITY TYPICAL OF BREAD WITH LONG FERMENTATION
Fermentation of the bran gives bread, even with short levitation times, the desired effect of long levitation due to the characteristic touch of acidity.
HIGH FIBRE CONTENT
GRANOFERM contains 9.5g of fibre, which is why products made with 100% GRANOFERM are comparable to whole grain products.
GREATER AVAILABILITY OF MINERALS
Fermentation of the bran promotes the bio-availability of minerals and reduces the level of low-nutritional elements usually found in wholegrain products.
INCREASED SHELF LIFE
Fermentation brings about an increase in acidity and a decrease in pH levels, ensuring a longer lasting product.
ASTONISHING VISUAL RESULTS
Fermentation of the bran gives bread and other baked goods unique visual results with eye-catching colour and excellent texture.
HIGH DIGESTIBILITY
Fermentation of the bran leads to the conversion of fermentable carbohydrates, making products much easier to digest.
GREATER AVAILABILITY OF MINERALS
Fermentation of the bran promotes the bio-availability of minerals and reduces the level of low-nutritional elements usually found in wholegrain products.
INCREASED SHELF LIFE
Fermentation brings about an increase in acidity and a decrease in pH levels, ensuring a longer lasting product.
ASTONISHING VISUAL RESULTS
Fermentation of the bran gives bread and other baked goods unique visual results with eye-catching colour and excellent texture.
HIGH DIGESTIBILITY
Fermentation of the bran leads to the conversion of fermentable carbohydrates, making products much easier to digest.
