Pain à la farine de chicorée

Bread, buns and pastries

Chicory flour

By keeping the root intact, chicory flour is of particular technical, nutritional and gustatory interest in bread, bun and pastry making. It is recommended for the production of :

Breads and bread specialities :

Clean label ingredient
Improves the richness of the soft part of bread and its development during cooking
Renders bread airy and equally alveolated with a homogeneous soft crumb
Partially or totally replaces traditionally used emulsifiers
Improves additive-free pastry resistance to freezing for specific processes such as controlled rising
Reinforces soluble (60% of inulin) and non-soluble (10% of cellulose) fibre content

Sweet buns - croissants :

Clean label ingredient
Durably improves product richness, volume and shelf life
Brings freshness and lightness to puff pastry products and improves their resistance to freezing
Partially or totally replaces traditionally used emulsifiers
Facilitates kneading by improving smoothing
Reinforces soluble (60% of inulin) and non-soluble (10% of cellulose) fibre content

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