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Speciality Flour
Bintani offers a range of specialty flour ingredients that will enhance your products through their unique functionality.
Additional products beyond those listed below can be sourced upon request.
| Use and benefits | Product Information | Characteristics |
| Diastatic malt flour - | ||
| Diastatic Malt Flours contain naturally occurring enzymes and function as natural dough conditioners in yeast-fermented dough systems. | Malted Barley Flour Whole Grain | Enzyme activity: 210 Degrees Lintner |
| Whole grain flour | ||
| Subtle malty flavor, yellow to tan color | ||
| Available as USDA Certified Organic | ||
| Non-diastatic malt flour | ||
| Nondiastatic Malt Flours are milled from malt that has been roasted to deactivate all enzymes and develop pronounced flavors and colors. | Black Malted Barley Flour Bakers Grind | Natural colorant for bakery, gravies and roux, spice blends, etc. No flavor contribution when used at small percentages. |
| Briess® Black Cocoa Replacer | Substitute for black cocoa in baked application. | |
| Also available as USDA Certified Organic | ||
| CocoaPlus™ Cocoa Replacers | ||
| CocoaPlus™ Cocoa Replacers can be used to replace Natural Cocoa Powder or Medium to Dark Cocoa Powders.•Reduce ingredient costs
•Readily available •Minimum or no label changes needed for many baked goods •All natural, whole grain, low fat, trans fat free, caffeine free •No artificial flavors, colors, preservatives or additives •All the flavor and color in CocoaPlus™ ingredients are developed from the natural process of malting and roasting barley or wheat •100% nondiastatic flour; contributes no enzymes •Made in the U.S.A. from North American barley or wheat •Kosher Certified |
CocoaPlus™ N100 | Replaces Natural (non-alkalized) cocoa. |
| Deep brown with amber hues. | ||
| Flavor: Light cocoa. | ||
| CocoaPlus™ D100 | Replaces very dark (highly alkalized) cocoa. | |
| Very dak brown to black color. | ||
| Flavor: Neutral to bitter sweet. | ||
| CocoaPlus™ D250 | Replaces black cocoa. | |
| Charcoal to black color. | ||
| Flavor: Neutral to dark semi sweet chocolate | ||
| CocoaPlus™ D500 | Replaces black cocoa in darkest applications | |
| Black color. | ||
| Flavor: Neutral at low usage levels. | ||
| Like cocoa, Briess all natural, whole grain specialty flours come in a range of flavors and colors from light brown to reds to black. Let Briess create a custom cocoa replacer for you from our CocoaPlus™ “M” series of cocoa aids and enhancers: | CocoaPlus™M100 | Light brown with reddish hues. |
| Lightens color and adds red hues. | ||
| Flavor: Sweet caramel. Mellows flavor and increases sweetness. | ||
| CocoaPlus™ M250 | Medium brown with reddish hues. | |
| Deepens color and adds red hues. | ||
| Flavor: Burnt caramel. | ||
| Develops richer, fuller flavor. | ||
| CocoaPlus™ M500 | Dark, rich brown with red hues. | |
| Flavor: Intense cocoa flavor. | ||
| Develops a richer, fuller cocoa flavor. | ||
| CocoaPlus™ M750 | Very dark, rich brown with deep amber tones. | |
| Flavor: Intense cocoa. | ||
| Develops a deep cocoa flavor | ||
| Roasted flour | ||
| Develop savory flavor in gravies, roux, dry blends and seasoning mixes with natural roasted flours from Briess. Because no additives, artificial colors or preservatives are used during the roasting process, the wholesome integrity of the raw grains and starches are preserved to help you achieve wholesome, healthy foods with enhanced eye appeal. Briess roasted flours are whole grain ingredients that deliver flavor, are high in fiber and help develop foods with healthy, clean labels. | Briess® Soft White Wheat Flour, Dark Roast | Intense roasted flavor |
| Whole grain ingredient | ||
| Briess® Roasted Potato Flour | Unique roasted potato flavor and aroma | |
| Excellent for sauces and gravies, baked goods, extruded and baked potato snacks, prepared foods and more. | ||
| Briess® Yellow Dent Corn Flour, Medium Roast | Robust roasted flavor | |
| Whole grain flour |
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