Conventional and Organic Bulgur Bakery Applications
Recipes
Fresh Bakery Items
- Muti-Grain & Variety Breads
- Whole Wheat Breads
- Sprouted Whole Grain Breads
- Flourless Breads
Benefits
Straight Doughs, Sponge & Dough and Artisan baking systems
- Improved Crumb Softness by retarding crumb dehydration (and thereby crystallization of wheat starch) through an extended time-release mechanism characteristic of water absorbed and encapsulated within the pre-gelatinized matrices of the Bulgur Wheat and released into areas where the crumb maybe drying.
Recommended Bulgur Products: #2 Medium Grind and #3 Coarse Grind - Higher Dough Yield by increasing the water absorption capacity of the dough system benefiting from the pre-gelatinized nature of Bulgur Wheat (water absorption of 95% vs.
62-65% [w/w] pre-gelatinized Bulgur flour vs. regular wheat flour).
Recommended Bulgur Products: #1 Fine Grind and #2 Medium Grind - Distinct Textural improvement and uniformity by imparting an appealing garnish of whole-grain to the crumb; yet a soft and non-gritty bite.
Recommended Bulgur Products: #1 Fine Grind, #2 Medium Grind, #3 Coarse Grind or #4 Extra Coarse Grind - Controlled Crumb Humectancy by substituting up to 50% (w/w) of the regular wheat flour (whole or extracted) with blends of Bulgur Wheat products.
Recommended Bulgur Products: #1 Fine Grind and #2 Medium Grind - Reduced mold inhibitor usage/cost while improving the Microbial Shelf-life of baked bread as a result of the steam treatment or pasteurization effected on the raw wheat during the Bulgur process and the corresponding reductions in spoiling microorganisms, yeast and mold in particular.
Recommended Bulgur Products: #1 Fine Grind, #2 Medium Grind, #3 Coarse Grind, #4 Extra Coarse Grind and Whole Kernel
Wendel's Specialty Breads - Great tasting bread from Kansas City made with Sunnyland Mills’ bulgur wheat.
