Heat Stabilized Wheat Bran

                                       On USS #40  - 60% Min.                 On USS #40 - 35% Max.

                                       On USS #20  - 20% Max.                On USS #20 - 40% Min.

Granulation:

Total Dietary Fiber                         30% Minimum                          30% Minimum  

Moisture                                       11% Maximum                         11% Maximum

                                                    Fine Granulation                      Coarse Granulation

General Specifications:

This stabilized wheat bran is a good water binder and thickener and is available to you in two granulation which gives to you the food products designer/developer added opportunities for incorporating wheat bran into your food projects.

Wheat Bran is the outer covering of the wheat kernel and it is added to processed foods for whole grain appearance, texture modification and fiber fortification, where microbiological activity and shelf stability are important criteria.

Heat Stabiized Wheat Bran. Custom Milled from Soft Red Winter Wheat.

<> Affect Final Product Shelf Stability and Microbiological Activity.

<> Affect Protein or the Starch Functionality (performance).

<> Affect Hot Water (pasting) Viscosity.

<> Affect Wheat Flours Cold Water Viscosity.

The enhancements treatments may be selectively made to:

<> Improved Batter Adhesion to a Substrate.

<> Rapid Dispersion in Water.

<> Improvements in Water Binding.

<> Improvements in Water Uptakes.

<> Improvements in Final Product Textures.

For over 80 years, wheat flour has been treated by heat, moisture and chemicals in order to modify performance (functionality) of the protein, starch and lipds. The results of these treatments have been:

History:

Stabilized Wheat Bran usable as fiber fortification, texture modification and grain apperance.

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