Waxy Wheat

Overview of the benefits:

• Amylopectin-starch
• High water binding capacity, low retrogradation
• High stability during processing
• Use as binders in food products, to reduce the fat content and to preserve freshness.

 
Our waxy wheat varieties have a particularly top quality for so-called „Clean Labelling“ products, natural foods without additives which are subject to declaration.

Waxy wheat grains contain 100% amylopectin in their starch, while starch in conventional wheat varieties is a mixture of about 75% amylopectin and 25% amylose.  For this reason the flour of waxy wheat grains has completely new processing properties, similar to the characteristics of chemical modified starch. Waxy wheat flour may replace harmful substances in sauces, soups and mayonnaise (Clean Labeling) as binders. Amylopectin rich starch has a high frosting and defrosting stability and induces a full-bodied mouthfeel. Thus, flours of waxy wheat grains can be used in bakery products to reduce the percentage of fat whithout any influence on the full development on flavour and taste, optical and handling aspects of the foods. Baking goods containig waxy wheat flour keep food fresh for a longer time.

Our waxy wheat varieties are exclusively produced in a closed system with cultivation contracts. Here we work in close cooperation with leading companies of the German milling industry.