Flour heat treatment system

by Emily Wilson
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By subjecting flours to a defined thermal treatment, quality features can be modified to enable them to be used as specialty flours in the baking industry as well as in other food and nonfood industries. The FHT flour heat treatment system from Buhler Ltd., Uzwil, Switzerland, is a cost-effective process for the selective modification of the physical, rheological and bacteriological properties of flour in order to achieve products with higher added value which are accessible to non-traditional markets. Possible applications include cake or wafer flours, coatings, soups, sauces, baby foods and various flour-containing meals. Such flours also can be marketed as carrier flour for premixes as well as a partial starch substitute for industrial applications.

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