German flour and starch company Kröner-Stärke is expanding into one of the oldest grains, with its Vital Spelt Gluten and Spelt Starches range. The clean label products are marketed as containing no additives and being GMO-free, appealing to consumers seeking more natural options. Both ranges can be used in most baking applications and the gluten can also be used as a meat replacer, and are available worldwide. The company’s all-natural processing facility will be used to produce the products without microbiocides – a substance used to reduce microbe infectivity.
“We see a big chance in our pregelatinised spelt starch. Spelt is very popular in the bakery sector but it makes baked goods dry. Using our pregelatinised spelt starch will provide a better mouthfeel, freshness and a longer shelf life, due to its increased water absorption and dough hydration,” a spokesperson for Kröner-Stärke tells.
The spelt starch range includes native spelt starches for use in bakery products where volume, a fine crumb structure or a crunchy structure is required, such as in pound cakes or cookies. Additionally, pregelatinized spelt starch, suitable for other bakery applications, will be available. This can be used to increase water absorption and dough hydration, as well as extending the shelf life and freshness of baked goods such as bread and cake.
The gluten’s visco-elastic properties, which help increase volume and stabilize doughs and batters, make it well-suited for breads, bread rolls, pastries and baking mixes. Like the starches, the gluten’s water absorption abilities help retain freshness while aiding texture control. Additionally, the gluten can be used as a meat replacer in products such as burgers, sausages and nuggets as it has good texture control and “bite,” as well as being a robust protein source.
“We have been carefully developing our new spelt range for some time now and are delighted to launch it to the British and European markets. It presents a perfect solution for food processors who wish to exploit the fantastic functionality and nutritional benefits of ancient grains across the bakery sector and vegan market. Our new product range enables firms to diversify their ranges to meet current consumer demands,” says Henrik de Vries, Kröner-Stärke’s Commercial Manager.
The difficulties in R&D were the preparatory work with their suppliers, notes the spokesperson. “Sourcing raw materials like 100 percent spelt was often challenging. It involved testing different spelt varieties and choosing the correct type in terms of the specific benefits and needs.”
Casting the magic spelt
There has been an increase in demand for traditional ancient grains in Europe. Spelt is particularly well-known in this space and its nutritional profile, taste and wholesomeness give it a positive image, according to Kröner-Stärke. Although it is not gluten-free, it is often better tolerated by people with wheat sensitivities, and it is rich in dietary fiber, thiamin, copper, manganese, niacin and phosphorus, vitamins B2 and 3.
Another Germany-based grain company, GoodMills Innovations, recently launched its own spelt flour, Snow Spelt, which the company says will offer an appealing light color, pleasant mouthfeel and mild taste.
Earlier in the year, Kröner-Stärke spoke about the necessity for sustainability and transparency in the food chain. The company has implemented various scrutiny measures, which include unannounced and irregular visits to the fields with an evaluation of realistic yield.
