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TTT-products


Functional flours and grains

TTT-products are made from pure wheat, rye, barley or oats that have been heat-treated through a special process and by that have obtained a number of positive and useful charachteristics. These products will prolong freshness, improve softness and extend the shelf life of the finished bread. Furthermore, they contribute to increase the fibre content.


The TTT-products are available in 3 different grades

  • flour (suffix M160)
  • grits (suffix G1500)
  • cut grains (suffix S3000)

As the TTT-products have very high water absorption capacity (up to 2-2,5 times their own weight), they make the dough easier to handle and also delay the staling process in the finished bread.

Time is easily saved in the production as there is no need for scalding and the subsequent cooling time. G1500-products do not need to be soaked at all before use, but are mixed directly into the dough. S3000-products are to be soaked in the double amount of cold water for only approx. 2 hours, in order to obtain soft and chewy kernels.

Hafie M160 can also be applied to completely replace milk powder in bread.

Rye
5810 Roggie M160
5810 Roggie M160
A wholemeal rye flour, which has been heat-treated through a completely natural production process. Can be applied in all types of bread dough, in half-baked and bake-off products, to achieve easier dough handling, prolonged shelf life, higher dough yield and an emulsifying effect. The product also gives both good flavour and aroma. Add 2.5 times more water for each amount of product added.
5811 Roggie G1500
5811 Roggie G1500
A wholemeal product of finely cut rye, which has been heat-treated through a completely natural production process. For use in all types of bread dough to increase the fibre content and achieve visible health. Does not need to be soaked before use, but is mixed directly into the dough. Add twice as much water as the amount of product added.
5812 Roggie S3000
5812 Roggie S3000
A wholemeal product of cut rye, which has been heat-treated through a completely natural production process. For use in all types of bread dough to increase the fibre content and achieve visible health. Soak in the double amount of cold water for approx. 2 hours before use.


Oats
5820 Hafie M160
5820 Hafie M160
A wholemeal oat flour, which has been heat-treated through a completely natural production process. Can be applied in all types of bread dough, in half-baked and bake-off products, to achieve easier dough handling, prolonged shelf life, higher dough yield and an emulsifying effect. The product can also be applied as a substitute for milk in lactose-free bread. Add 2.5 times more water for each amount of product added.


Barley
5831 Barlie G1500
5831 Barlie G1500
A wholemeal product of gently hulled and finely cut barley, which has been heat-treated through a completely natural production process. For use in all types of bread dough to increase the fibre content and achieve visible health. Does not need to be soaked before use, but is mixed directly into the dough. Add twice as much water as the amount of product added.
5832 Barlie S3000
5832 Barlie S3000
A wholemeal product of gently hulled and cut barley, which has been heat-treated through a completely natural production process. For use in all types of bread dough to increase the fibre content and achieve visible health. Soak in the double amount of cold water for approx. 2 hours before use.


Wheat
5840 Wheatie M160
5840 Wheatie M160
A wheat flour, which has been heat-treated through a completely natural production process. Can be applied in all types of bread dough, in half-baked and bake-off products, to achieve easier dough handling, prolonged shelf life, higher dough yield and an emulsifying effect. The product also improves the fresh keeping properties. Add 2.5 times more water for each amount of product added.
5841 Wheatie G1500
5841 Wheatie G1500
A wholemeal product of finely cut wheat, which has been heat-treated through a completely natural production process. For use in all types of bread dough to increase the fibre content and achieve visible health. The product lends wholegrain character and nice taste to bread. Does not need to be soaked before use, but is mixed directly into the dough. Add twice as much water as the amount of product added.
5842 Wheatie S3000
5842 Wheatie S3000
A wholemeal product of cut wheat, which has been heat-treated through a completely natural production process. For use in all types of bread dough to increase the fibre content and achieve visible health. The product lends wholegrain character and nice taste to bread. Soak in the double amount of cold water for approx. 2 hours before use.
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