Heat treatment for flour

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. 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, 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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