Hochdorf wheat germ boosts baked goods

Hochdorf wheat germ boosts baked goods

New application Viogerm al Dente increases the protein content of pasta and provides a fuller taste.

At FiE Frankfurt, Hochdorf Nutrifood focused on the valuable components of wheat germ. The company showcased high-quality Viogerm® wheat germ oils, granulates and crisps. Its new application Viogerm al Dente increases the protein content of pasta and provides a fuller flavoured taste. Hochdorf has also recently expanded its portfolio with Viogerm Gold Chips—small, natural wheat germ granulates which feature an extended shelf life of 12 months.

Alongside vitamins E, B1, B6 and folate, wheat germ also offers dietary fibres, proteins and many minerals. In order to maintain these valuable ingredients over a longer period of time, the germ must be stabilised. Hochdorf Nutrifood uses a proprietary, gentle technology to manufacture its Viogerm wheat germ products. Thus, the natural ingredients and flavours remain active even under long-term storage, without any loss of sensory quality. Viogerm wheat germ granulates, for instance, improve the flavour of bread as well as baked goods and can bind fluids in desserts and fruit cakes. The crunchy Viogerm Crisps, which are predominantly applied in cereals, bars and chocolate, have a sealed surface, are free from dust and can be processed extremely well. Cold pressed Viogerm wheat germ oil is ideally suited for use in dietary supplements or for refining salads, sauces, meats and fish.

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