Functional grains and flour
Only the best grains give the best result

The functional grains and flours from Aromatic are natural ingredients made of pure wheat, rye, barley or oats. The cereals are heat-treated in a completely natural process with no chemicals or additives. They bring health benefits to the bread, keep it moist and grant reliable baking with good dough qualities.

Functional grains and flour <br />Only the best grains give the best result

Health boost


The grains increase the fibre content in the bread and retain natural minerals and vitamins thanks to the outer part of the grain. Further, the grits and cut grains give both a visible and notable health-feel to the bread. Kernels are soft and chewy.

Health boost

Stability


A high water-binding capacity makes the dough more loose and less sticky. Reliability and consistent dough quality also comes from that scalding is not needed. A manual scalding procedure often leads to variation in the consistency of the dough. Only cut grains require short soaking time of two hours instead of twenty.

Stability

Keep the bread moist


The bread remains soft and moist and less crumbly thanks to a high water absorption capacity. Accordingly, the ageing process is delayed and the bread stays fresh for longer. Texture analysis shows the same softness in day six as in day one.

Keep the bread moist

Grains and flour by application


The functional grains and flour can be used in all kind of bread production, but also in a variety of other products.

  • Loaf bread
    Loaf bread
  • Rustic crusty bread
    Rustic crusty bread
  • Sourdough bread
    Sourdough bread
  • Baguettes
    Baguettes
  • Pizza dough
    Pizza dough

Complement or replacement


Use as a complement to your original recipe with a dosage of 2-5% of total flour weight. Depending on product the grains and flour can also be used to replace conventional ingredients. For example guar gums, vital gluten, enzymes, pre-gelatinized wheat flour, cold-swelling starches and milk. Instead the bread will be improved by natural means.

Pure quality of Sweden

By selecting grains from Swedish fields Aromatic choose to stand behind sustainable agriculture. Sweden has a long tradition of respecting nature and is world leading on environmentally friendly food.

Swedish grains are a natural choice also for their fine quality. The kind of quality that can only come from a pure nature and gentle farming. Healthy and good bread requires fine ingredients. That is a fact!

Grains and flour by grade


The cereals are available in three different grades.

  • Flour 0,16 mm - M160
    Flour 0,16 mm - M160
  • Grits 1,50 mm - G1500
    Grits 1,50 mm - G1500
  • Cut grains 3 mm - S3000
    Cut grains 3 mm - S3000

Application matrix

In the table you find the different functionality and characteristics for the range. The result varies depending on application and recipe.

Emulsifying effect Improved dough yield Possibility to replace milk Whole grain character and taste Visible health Prologned fresh keeping & shelf life
Wheatie M160
Wheatie G1500
Wheatie S3000
Roggie M160
Roggie G1500
Roggie S3000
Hafie M160
Barlie G1500
Barlie S3000

Five fast facts


Clean label


Free from e-numbers and enzyme activity. Not genetically modified.

Lactose substitute


Milk can be replaced by Hafie, thanks to the high fat content in oat.

Water binding


Five times more water binding than flour.

GMO


Not genetically modified.

Ready to use


Do not require any further handling in the bakery.

From the range

Roggie M160

A wholemeal rye flour that is well suited to increases the water content in bread and gives both good flavour and aroma.

Applications
Rye bread Toast bread
Loaf bread Rustic crusty bread
Sourdough bread Baguettes

Dosage
2-5% of the flour weight

Package
25 kg

Roggie G1500

A wholemeal product of finely cut rye (grits), which can be used in all types of bread to increases the fibre content. Does not need to be soaked before use and is mixed directly into the dough.

Applications
Rye bread Toast bread
Loaf bread Rustic crusty bread
Sourdough bread Baguettes

Dosage
As required

Package
25 kg

Roggie S3000

A wholemeal product of cut rye, which can be used in all types of bread to increases the fibre content. Soak in cold water for approx. two hours.

Applications
Rye bread Toast bread
Loaf bread Rustic crusty bread
Sourdough bread Baguettes

Dosage
As required

Package
25 kg

Hafie M160

A wholemeal oat flour well suited to increases the water content and dough stability in bread doughs. Has an emulsifying effect and can also be used to replaces milk powder in bread.

Applications
Toast bread Loaf bread
Rustic crusty bread Sourdough bread
Baguettes

Dosage
2-5% of the flour weight

Package
25 kg

Barlie G1500

A wholemeal product of gently hulled and finely cut barley (grits), which can be used as a wholemeal alternative in wholegrain bread. Does not need to be soaked before use and is mixed directly into the dough.

Applications
Toast bread Loaf bread
Rustic crusty bread Sourdough bread
Baguettes

Dosage
As required

Package
25 kg

Barlie S3000

A wholemeal product of gently hulled and cut barley, which can be used as a wholemeal alternative in wholegrain bread. Soak in cold water for approx. two hours.

Applications
Toast bread Loaf bread
Rustic crusty bread Sourdough bread
Baguettes

Dosage
As required

Package
25 kg

Wheatie M160

A wheat flour well suited to increases the water content in bread and this way the fresh keeping properties is improved. It also increases the flexibility of the dough during the baking process.

Applications
Toast bread Loaf bread
Rustic crusty bread Sourdough bread
Baguettes Pizza dough

Dosage
2-5% of the flour weight

Package
25 kg

Wheatie G1500

A wholemeal product of finely cut wheat (grits) well suited to lend wholegrain character and a nice taste to bread. Does not need to be soaked before use and is mixed directly into the dough.

Applications
Toast bread Loaf bread
Rustic crusty bread Sourdough bread
Baguettes Pizza dough

Dosage
As required

Package
25 kg

Wheatie S3000

A wholemeal product of cut wheat well suited to lend wholegrain character and nice taste to bread. Soak in cold water approx. two hours.

Applications
Toast bread Loaf bread
Rustic crusty bread Sourdough bread
Baguettes Pizza dough

Dosage
As required

Package
25 kg