Conventional and Organic Bulgur Bakery Applications:
- Multi-Grain & Variety Breads
- Whole Wheat Breads
- Sprouted Whole Grain Breads
- Flourless Breads
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 may be 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%