FLOUR, GRAINS & PULSES


A hidden treasure fresh from the brewery


Upcycling is all about raising the value of a material that would otherwise be discarded. Spent grain is a high-quality resource packed with nutrients and flavour – a hidden treasure for bakers looking to bake more sustainably without compromise. Agrain


has perfected the


technique of upcycling spent grain from beer brewing and turning it into a sustainable and useful ingredient for the baking industry. For brewers, sugar and flavour


are the most important elements of grain. To extract these, the grain goes through several steps, each of which also directly contributes to improving the quality of the resulting byproduct: Firstly, malting allows grains such as barley to activate enzymes that are important for converting starches into sugars for brewing. This breaks down antinutrients and increases the digestibility of minerals and proteins in the grain, making it healthier to ingest. Next, roasting triggers Maillard


reactions and caramelisation, creating deep colours and notes of chocolate, coffee, and caramelised sugar. Brewers take advantage of the rich flavour spectrum created by roasting to craft interesting beers. The leftover


grain is


characterised by these unique aromas and colours, too. Finally, mashing mixes crushed


malted grains with hot water to extract sugars, leaving behind a grain that is low in sugar but rich in beneficial nutrients such as fibre, protein, and essential minerals. Agrain collects fresh spent


grain from its partner breweries. It is dried to preserve its aroma and nutritional integrity before it is milled it into a flour- like texture. To overcome any continuity issues in the spent grain Agrain uses a proprietary


mixing method – inspired by perfumeries


– to dynamically


balance the aroma and colour of over 200 different malt types – resulting in consistent, high- quality blends. The outcome is a curated range


of three varieties of Agrain Spent Grain ingredients, each with a distinct aroma and flavour profile and multiple functional benefits for bakers. Notably, with 60% fibre and 20% protein, spent grain can boost nutrition in bakery products and can also improve texture and moisture retention. Bakeries – including GAIL’s,


Kohberg, and Dulca – are already embracing these spent grain ingredients to create products that


have good taste,


of soluble fibre, especially beta-glucan, which has been shown to support gut health by promoting the growth of beneficial gut bacteria. Fibre also plays a key role in helping to lower cholesterol and stabilise blood sugar, making oats particularly beneficial for cardiovascular health and sustained energy release. Chia seeds are also becoming more popular with health-conscious consumers who are actively seeking baked goods with reduced calories, sugar and fat, but without compromising taste or texture. Nutrient-dense chia seeds are naturally high in both fibre


and plant-based


protein, helping to promote satiety, support digestive health and stabilise blood sugar levels. Chia has a neutral flavour and


versatile functionality. Ground chia can be incorporated into muffins, cakes or pancakes to improve nutritional value without altering taste or structure, while whole chia seeds can enhance the visual appeal and texture of artisanal breads, granola bars, and cookies – especially when paired with nuts and seeds. When hydrated, chia forms a gel-like consistency that can act as a natural binder or egg replacer in plant-based bakery creations. Flaxseed is seeing huge momentum online – especially in French and Turkish- speaking markets – according to the Puratos viral health ingredient list. Rich in both soluble and insoluble fibre, flaxseed helps regulate bowel movements, alleviate chronic constipation and promote overall gut motility. In addition to its gut- supporting properties, flaxseed delivers plant-based omega-3 fatty acids (ALA), protein and lignans and polyphenols with possible antioxidant and anti- inflammatory effects. From a culinary perspective, flaxseed


can add a pleasant nutty flavour and enhances the texture and nutritional density of baked goods, granolas, breads and crackers. Another


interesting grain on the good


nutrition, and a sustainability story with measurable impact.


Puratos viral health ingredient list was einkorn flour. Einkorn is an ancient grain – one of the earliest domesticated wheats – that offers several nutritional and functional advantages. Compared to modern wheat, it has a simpler genetic structure, which makes it easier


to


digest. It also boasts a naturally higher concentration of protein, fibre and nutrients like iron, zinc and B vitamins.


18 • KENNEDY’S BAKERY PRODUCTION • DECEMBER/JANUARY 2025/26


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