Dispersion and cold swelling properties are some of the versatile traits of flake ingredients
Product development specialist Kroner-Starke, the German producer of natural wheat starch products, said its all-natural processing facility is meeting a growing demand from different sectors for cold water swelling flakes, among other products.
"Flake products are ideal for a very wide range of different applications, thanks to their excellent dispersion and cold swelling properties, and general versatility," the company said.
Kroner-Starke has many years’ experience in producing drum dried product alternatives and claims to have the know-how to blend other raw materials like corn, rice or tapioca, including the specification of wholemeal ingredients.
Available in different sizes, functionalities and composition, fibre content for example, the flakes have no added sugar or additives and are GMO-free.
The use of cold swelling flakes is also very popular as they are excellent moisture absorbers and avoid lumping because of excellent dispersion properties.
According to a recent scientific study by the United Nations (UN), switching to a plant-based diet can help fight climate change, a finding that is likely to boost the increasing trend across Europe of consumers being more attentive to what they eat.
For food manufacturers, flakes are interesting for a wide range of end-use applications. Firstly, porridge for breakfast: cereals are an attractive breakfast alternative to the ‘full English’ for people wanting healthier lifestyles, and flakes are the ideal basis for porridge.
To support manufacturers of this classic breakfast meal, Kroner-Starke has created an instant porridge mix designed for healthy living with the young and more mature population in mind.
The flakes contain naturally-produced wheat starch and wholemeal wheat flour and could be enriched with vitamins and minerals. Combined with milk, soy milk or water, the mix creates a pulpy, easy to swallow, readily digestible porridge with high-fibre content.
Flake-based products are also ideal for providing food products high in nutrition for elderly people.
It’s not just breakfast cereals where wheat flakes come into their own. Extreme weather conditions are already having an impact on the availability and cost of potato flakes used in bakery products. Food manufacturers looking to improve profit margins, but not relinquish functionality, can replace potato flakes with flaky wheat starch.
Kroner-Starke said its POMGEL range of flaky wheat starch boasts a flaky structure designed to improve the dough yield and the shelf life of baked goods.
"With its high water-binding capacity it keeps bread and bakery products fresher for longer," the company claims.
POMGEL contains no additives (unlike many potato flakes) and is a totally clean-label product, declared simply as ‘wheat starch’ on labelling. An alternative that can be declared as ‘wheat flour’ is also available.
For Henrik de Vries Kroner-Starke’s commercial manager, flake products can help provide food manufacturers with the raw materials to keep up with the latest eating trends with the minimum of time investment and easy processing properties.
“The effect that food consumption has on climate change is likely to accelerate the change of eating habits by European consumers. The pure nature of our products makes them suitable for a wide range of foods and an even wider range of consumers. We can work with food manufacturers to help find the perfect match for their formulations and recipes," he said.
Kroner-Starke develops bespoke solutions to suit individual needs across a wide range of foods, including baked goods, processed meats, soups and sauces and battered products, and has a reputation for technical excellence in new product development.
The company will be attending Food Ingredients Europe 2019 in Paris. The event takes place on 3-5 December.