Horizon Milling, a joint venture between CHS and Cargill, has introduced two new products – sprouted white spring whole wheat flour and Primo Mulino Italian-style flour at the ongoing International Baking Industry Exposition (IBIE) in Las Vegas.
The company said that the new products help bakers meet consumers' demand for alternative whole grain products and allow food service providers to make crisp-yet-tender pizza crust, flatbreads, Italian-style breads and crackers.
The sprouted white spring whole wheat flour performed better compared with its non-sprouted counterpart on several important baking measurements. The Primo Mulino Italian-style flour offers characteristics similar to 00 flour.
Horizon Milling marketing manager Nikki Cole said, "We know a progressive segment of whole grain consumers are very passionate about sprouted grains. That's what drew us to the space."
"Yet, our focus has been centered on elevating bake performance and believe the functional benefits that arise during sprouting will be what bakers are most excited about," Cole added.
Horizon Milling business development leader William Hale said, "Primo Mulino Italian-style flour is a premium flour blend perfect for restaurants and mom and pop pizzerias looking to make great tasting pizza crusts and Italian-style breads that are crispy on the outside and tender on the inside - just like their patrons would experience in Italy."
