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Gold Standard Flour
NutraBran
NutraGerm
Enzyme Deactivated Flour
Low Micro Flour

Gold Standard Flour

For over 80 years, flour has been treated by heat, moisture, and chemicals in order to modify performance of the protein, starch, and lipids. The results of these treatments have been improvements in textures, water uptake, water binding, rapid dispersion in water and improved batter adhesion. Gold Standard Enhanced Flours have been developed to provide these beneficial product enhancements while maintaining the label friendly declaration, “wheat flour”.

The enhancement treatments may be selectively made to affect flours cold water viscosity, hot water (pasting) viscosity, protein functionality, starch functionality, shelf stability, and microbiologic activity. Our process targets the treatment of wheat flour to your individual needs.

Performance Ranges of Gold Standard Enhanced Flour

Amylo -

800 - 1200 BU

CWV -

270 - 12,000 Centipoise

RVA -

2000 - 4500 Centipoise

Protein -

7.5 - 9.0 Percent (Varies with Crop Year)

Benefits of Gold Standard Enhanced Flour

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Targetable viscosity without changing usage levels.

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Excellent Batter Adhesion

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Textures from soft to brittle are achievable.

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Resists stodgy interface formation.

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Resists breaking down with food acids.

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Enhanced product appeal under heat lamp holding.

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Quick dispersion in water.

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Consistency from lot to lot.

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Has good freeze-thaw possibilities.

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May partially replace viscosity, adhesion and texture modifiers.

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Reduced microbial activity.

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Clean Labeling -- Wheat Flour

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Possible reduction in flour usage pending various treatment levels.

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Reduction or elimination of modified food starches and gums.

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Increased mouth feel, viscosity and flavor enhancement.

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NutraBran

Product: Stabilized Wheat Bran

Wheat bran is the outer covering of the wheat kernel. It is added to foods for whole grain appearance, texture modification, and fiber fortification, where microbiological activity and shelf stability are important. Stabilized ban is a good water binder and thickener. Siemer’s NutraBran comes in two granulations giving a product designer added opportunities for incorporating bran into their projects.

Custom milled from Soft Red Winter Wheat.

General Specifications:

 

Fine Granulation

Coarse Granulation

Moisture

11% Maximum

11% Maximum

Total Dietary Fiber

30% Minimum

30% Minimum

 

 

 

Granulation

 

 

 

On USS 20 - 20% Max.

On USS 20 - 40% Min.

 

On USS 40 - 60% Min.

On Uss 40 - 35% Max.

 

Thru USS 40 - 10% Min.

Thru USS 40 - 25% Max.

 

 

 

Microbiology

 

 

 Total Plate Count

25,000 c.f.u. Max.

25,000 c.f.u. Max.

  E. coli

Negative

Negative

  Salmonella

Negative

Negative

Siemer Milling Company’s NutraBran is certified Kosher and Parve by the Orthodox Union.

Siemer Milling Company’s NutraBran is milled using the appropriate GMP’s and following an extensive HACCP program.

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NutraGerm

Product: Thermally Stabilized Wheat Germ Flakes

The germ is the growth point of the wheat kernel. The wheat kernel attaches to the stem prior to harvest at this location. The germ is vitamin rich, and contains highly unsaturated oils. Siemer Milling Company’s Wheat Germ Flakes have all the available nutrients and oils left in them. The flakes have a naturally nutty flavor and may be added to cereals and yogurts. Wheat Germ Flakes provide an excellent nutritional boost when used as a topping or as an inclusion for bakery and other food items.

Custom milled from Soft Red Winter Wheat.

General Specifications:

Moisture:

14.0% Maximum

Protein:

20.0% Minimum

Fat:

6.0% Minimum

 

Unsaturated Fats

> 80% of Total Fat

Vitamins

 

 

 

Vitamin A, Total

190 I.U. per 100 g. Typical

 

Vitamin E

15 I.U. per 100 g. Typical

 

Thiamine (B1)

1.9 mg. per 100 g. Typical

 

Niacin

5.0 mg. per 100 g. Typical

Microbiology

 

 

Total Plate Count

<5,000 c.f.j. per 100 g.

 

E. coli

Negative

 

Salmonella

Negative

Siemer Milling Company’s NutraGerm is certified Kosher and Parve by the Orthodox Union.

Siemer Milling Company’s NutraGerm is milled using the appropriate GMP’s and following an extensive HACCP program.

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Enzyme Deactivated Flour

”Great for baking applications.”

Our enzyme deactivated flour meets demanding microbiological specifications for baking applications. It is a blend of 100% soft wheat flour that is free of all chemical additives. Our heat treatment process creates a unique, stable and consistent flour for today’s competitive market.

General Specifications:

Moisture:

6.0 - 10.0%

AACC 44-15A

Amylograph:

300 Minimum

 

 

 

 

Microbiological:

 

 

Yeast

500/Gram Maximum

FDA BAM

Mold

500/Gram Maximum

FDA BAM

Standard Plate Count

10,000/Gram Maximum

FDA BAM

Salmonella

Negative

FDA BAM

Coliforms

100/Gram Maximum

FDA BAM

E. Coli

3/Gram Maximum

AOAC 966.24

 

 

 

Ingredient:

Wheat Flour

 

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Low Micro Flour

”Great for non-baking applications.”

Our low micro flour meets demanding microbiological specifications for non- baking applications. It is a blend of 100% soft wheat flour that is free of all chemical additives. Our heat treatment process creates a unique, stable and consistent flour for today’s competitive market.

General Specifications:

Moisture:

3.0 - 10.0%

AACC 44-15A

Amylograph:

300 Minimum

 

 

 

 

Microbiological:

 

 

Yeast

500/Gram Maximum

FDA BAM

Mold

500/Gram Maximum

FDA BAM

Standard Plate Count

10,000/Gram Maximum

FDA BAM

Salmonella

Negative

FDA BAM

Coliforms

100/Gram Maximum

FDA BAM

E. Coli

3/Gram Maximum

AOAC 966.24

 

 

 

Ingredient:

Wheat Flour

 

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