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Preservation
Cultured Wheat Flour
Cultured Wheat Flour is a natural, clean-label ingredient made through the fermentation of wheat flour, producing naturally occurring propionic acid. This propionic acid effectively inhibits the growth of mold and spoilage bacteria, making it a fantastic alternative to synthetic preservatives like calcium propionate. For manufacturers seeking to maintain product freshness while meeting clean-label standards, Cultured Wheat Flour is an ideal choice.
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Cultured Wheat doesn't interfere with the yeast in your recipe and can be used in a variety of baked goods, with minimal impact on taste and appearance. Easy to incorporate and simply labelled as "Cultured Wheat Starch, this natural preservative helps maintain product quality while delivering clean-label products that consumers can trust.
Looking for a Gluten Free Option? Ask us about Cultured Rice Flour - it offers all the benefits of Cultured Wheat Flour in a gluten-free format.
Preservation
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Extends shelf life by effectively inhibiting yeast, mold and bacteria growth.
Minimal Impact
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Maintains product flavour, colour, and appearance, and wont kill yeast.
Clean Label
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Listed simply as "Cultured Wheat Starch", making it appealing to label conscious consumers.
Natural Orgin
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Made through a natural fermentation process.
Ideal for a variety of products, including but not limited to:
Breads
Laminated Dough
Pizza
Cake
Curious if Cultured Wheat Flour will work in your product?
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