Purafarin HydroSoft is the latest addition to Kampffmeyer Food Innovation’s portfolio of functional flours. The natural ingredient provides baked goods with high volume, extended freshness and a soft texture.

The product is not only suitable for use in a variety of application fields – including fine baked goods, puff pastries, white breads and pizzas – but is also especially suitable for Clean Label products as it can replace additives such as emulsifiers, thickeners and technical enzymes. Furthermore, it helps to reduce cost intensive raw materials like oil and butter. When producing laminated doughs with Purafarin HydroSoft, rest times become redundant, leading to savings in both time and costs.

It can be used like conventional wheat flour and is labelled as ‘wheat flour’. It reduces starch retrogradation after baking and thus provides baked goods with improved and longer-lasting freshness. The required dosage varies between 2-10%, depending on the application and the recipe.

The functional flour is suitable for versatile applications ranging from fine baked goods to pizza, with each application having its own quality characteristics.