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Think Ingredients Preservation

Preservation

Cultured Wheat Flour

Wheat

Cultured Wheat Flour is a natural, clean-label ingredient made by fermenting wheat flour to produce naturally  propionic acid. This propionic acid helps inhibit the growth of mold and spoilage bacteria. Cultured Wheat Flour is a fantastic alternative to synthetic preservatives like calcium propionate, making it an ideal choice for food and manufacturers focused on natural ingredients and clean labels.
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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. 

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Features

Preservation

  • Extends shelf life by effectively inhibiting yeast, mold and bacteria growth.

Minimal Impact

  • Maintains product flavour, colour, and appearance, and wont kill yeast.

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Clean Label

  • Listed simply as "Cultured Wheat Starch", making it appealing to label conscious consumers.

Natural Orgin

  • Made through a natural fermentation process.

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Applications

Ideal for a variety of products, including but not limited to:

Bread

Breads

Croissant

Laminated Dough

Pizza

Pizza

Cake

Cake

Curious if Cultured Wheat Flour  will work in your product? 

Request a Sample


Our team has years of product development expertise which we use to help customers reduce formulation and lab time. We address the complex issue of taste and overcome the challenges of replacing traditional additives with new, natural alternatives.


 

 

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