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Extruded cereals for bakery industry
Product description
Benefits of Extruded Cereals vs. Flours in Bakery and Confectionery
1. Starch Functionality
Pregelatinized starch: absorbs and binds water even in cold conditions.
Higher water absorption: gives higher yield and a softer, moister crumb.
Slower staling: longer shelf life and freshness.
Thickening without cooking: suits instant creams, fillings, puddings and premixes.
Replaces scalded dough (tangzhong, Brühstück) without an extra process step.
Clean label: can replace modified starches and some hydrocolloids, and is labelled as flour.
2. Stability and Shelf Life
Enzyme inactivation: inactivating lipase and lipoxygenase prevents rancidity in oats, wholegrain flours and bran. Inactivating amylase helps with flours of low falling number.
Microbiological safety: lower microbial load, which matters most in no-bake products.
Oxidative stability: amylose-lipid complexes protect fats from oxidation.
3. Flavour
Toasted, nutty notes: created by Maillard reactions.
Fewer off-flavours: less raw, bitter or beany taste.
4. Texture
Crunch: extruded crisps work as inclusions in chocolate, bars and biscuits.
Lower density: allows lighter products.
5. Nutrition
Fewer antinutrients: trypsin inhibitors, lectins and phytates are reduced.
More soluble fibre and better digestibility.
Easier inclusion of wholegrains and pulses.
6. Processing
Gluten-free baking: improves binding and structure.
Ingredient reduction: allows partial replacement of fat, eggs and sugar.
Consistency and speed: standardizes raw material quality, and processes are simpler with no cooking step.
Read more
Specifications
| Categories | Cereals & Grains, PulsesCereals & Grains Physical FormatsExtruded Physical FormatsMilled Dosage FormatsPowders |
|---|---|
| Sales markets | Western Europe | Eastern Europe |
| Supplied from | Croatia |
| Certifications | Other Certifications |
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Extruded cereals for bakery industry
