Organic ancient grain range from Kröner-Stärke adds wholesomeness and nutritional benefits to baked goods
The German ingredients supplier utilised its more than 100 years of experience in organic starch production to develop the spelt products at its all-natural processing facility in Ibbenbüren. Production is based on a combination of selected spelt flour qualities and untreated spring water, sourced from the facility.
Spelt ticks the box among health-conscious consumers, as it has a higher vitamin content than traditional wheat. It is also high in protein and fibre, and adds a textural ‘bite’ to plant-based meat alternatives.
Kröner-Stärke’s spelt range can be used to improve stabilisation, texture, freshness, taste and yield – all without the use of E-numbers and other artificial additives – in applications like breads, pastries and baking mixes
The company’s pre-gelatinised spelt starch increases dough hydration and extends the shelf life of baked goods. Its Vital Spelt Gluten, in particular, has excellent visco-elastic properties, allowing for an increased volume and improved stabilisation of the dough.
Kröner-Stärke has released a number of recipes to illustrate some of the diverse applications in which its spelt products have been successfully used.
“We have been carefully developing our spelt range for some time now and are excited about the perfect solution it is presenting for food processors wishing to exploit the fantastic functionality and nutritional benefits of ancient grains across the bakery sector and plant-based market,” said Henrik de Vries, commercial manager at Kröner-Stärke.
“The versatility of the products in our spelt range allows firms to diversify their ranges to meet current consumer demands, and this is reflected in the recipes we have released.”
Spelt cookies
- 250g Kröner Spelt Starch
- 250g soft butter
- 100g icing sugar
- 150g spelt flour type 630
- 0.3g salt
- 9g vanilla sugar
Preheat the oven to 180°C. Mix all the ingredients into a dough and form rolls of 3mm thickness. Wrap in clingfilm and leave to rest in the fridge for approximately 1 hour. Shape balls with a diameter of 1.5cm-2cm and place on baking tray lined with parchment. Flatten with a fork. Bake for approximately 15 minutes until golden. Dust with icing sugar once cooled.
