Kampffmeyer to present new grain specialties at HiE

Kampffmeyer to present new grain specialties at HiE

Company has extended its Purafarin range to include two new gluten-free flours and also will showcase its Purafarin HydroSoft wheat flour.

Kampffmeyer Food Innovation GmbH will showcase a selection of novel products at this year’s HiE. The company has extended its Purafarin® range—a product line comprising functional flours for versatile uses. Acting as Clean Label binding systems in prepared foods, soups and sauces, two new gluten-free variants complement the existing portfolio. In the field of baking applications, the company will showcase its Purafarin HydroSoft wheat flour, which improves the freshness and texture of baked goods and is proven to achieve best results in the production of Clean Label pizza. Another innovation to be presented at the show is Vein of gold®, a wheat aleurone that naturally enriches baked goods and foods with dietary fibre, vitamins and minerals. 

For five decades, Purafarin functional flours have been part of Kampffmeyer Food Innovation’s well established standard portfolio serving many industries. Now, in response to increasing demand for gluten-free Clean Label binding systems from companies of the food service sector—especially from those who supply hospitals, schools and kindergartens—the company has recently developed gluten-free variants based on corn and rice.

For dough processing, the wheat-based flour Purafarin HydroSoft has been developed to improve the freshness and quality of baked goods, with bread and bread rolls gaining a soft and juicy crumb. During industrial production of pizza dough in particular, this functional flour can substitute fat and additives, which are usually required to meet customer demands for freshness and texture. The new functional flour enables the production of Clean Label pizzas with a soft, fluffy and juicy texture, a short bite with no chewiness or crumb flaking—manufactured with just four basic baking ingredients: flour, water, salt and yeast. Trials have shown that these properties can be maintained even after several months of refrigerated storage.

Vein of gold consists of the most nutritious fraction of the wheat grain: the aleurone layer of the wheat kernel. As the newly developed health ingredient is rich in dietary fibre, vitamins and minerals, it provides all kinds of baked goods and also foods, such as pasta, with a better nutritional profile without any negative impact on the product’s taste. Vein of gold is extracted by Kampffmeyer Food Innovation using an innovative multi-stage milling process that includes conditioning. As the wheat aleurone is light in colour and only used at low dosages, end products do not take on a wholegrain appearance.


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