Enzyme-Activity Bean Flour

Untreated bean flour with natural enzyme activity

Derived from: French field beans
Untreated bean flour is a proven ingredient, especially in the making of French baguettes. Its vigorous enzyme activity lightens crumb, and the lecithin it contains improves dough structure as well as air retention capacity and dough volume.

These beans are grown in Europe only – an allergy sufferer-friendly alternative to soya and lupin.

Properties

• Protein percentage approx. 33 %
• Suitable for light-coloured baked products
• Native, untreated
• Has a slight legume flavour
• Improves fermentation and dough volume
• Improves dough properties
• Keeps products fresh for longer periods
• Lightens crumb and dough colour