ConAgra Mills, the food ingredients brand of US packaged foods firm ConAgra Food, has launched Ultragrain High Performance (HP), a new addition to its Ultragrain family of flours.
The company noted that the new product offers whole wheat baking advantages such as - wheat gluten reduction, higher absorption and improved mixing performance, which results in lower finished goods costs for bakeries.
ConAgra Mills president Bill Stoufer said that Ultragrain HP will enable the baking industry to reduce the cost of their whole wheat breads and increase operational flexibility, while providing their customers with the white flour appeal of Ultragrain.
Ultragrain HP can be used any whole wheat bakery application that needs additional gluten strength or higher absorption, such as pan breads, bagels, hearth breads, frozen dough, par baked breads, and hamburger and hot dog buns.
Ultragrain HP is currently available to commercial bakeries that can accept bulk shipments, with general distribution planned in the near future.