Horizon Milling’s New Defatted Wheat Germ Delivers a Blend of Protein, Fiber, Taste and Texture
08 Oct 2013 --- At the 2013 International Baking Industry Exposition (IBIE), Horizon Milling announced a new defatted wheat germ ingredient to help bakers and snack manufacturers meet today’s demands for full flavor grain-based foods that are rich in protein and fiber.
“Defatted wheat germ delivers a unique proposition by providing protein, fiber and great taste and texture. This multidimensional ingredient offers more than 26 percent protein, approximately 15 percent fiber and a multitude of vitamins and minerals,” said William Hale, business development leader at Horizon Milling. “Defatted wheat germ improves nutrition, enhances flavor and enriches the texture of the end product.”
Produced when the oil has been extracted from raw wheat germ, it is shelf stable and available in a range of colors from light tan to dark brown. Horizon Milling’s defatted wheat germ is ideal for use in bagels, breads, cereals, cookies, crackers, donuts, granola mixes, pretzels, snack bars and tortillas.
For instance, its nutty flavor profile plays well in the blueberry cinnamon breakfast biscuit prototype featured this week at IBIE. Visitors to the Cargill/Horizon Milling booth (#9114) can sample this great tasting, on-trend breakfast biscuit that provides a good source of fiber and 10 grams of whole grain per serving. This product features the new defatted wheat germ along with Horizon Milling WheatSelect white spring whole wheat flour, Cargill sea salt and Clear Valley high oleic canola oil.
