Bran innovation for mild taste and better mouthfeel

Kampffmeyer's bran '˜Softbran Don Minus' has the same dietary fiber value as conventional bran products, but is milder in taste and displays a significantly better mouthfeel.

It is a milled product made from germinable, healthy wheat.

While conventional bran displays a bitter taste and a rough, coarse structure, these disadvantages do not occur with Softbran Don Minus.

The end product's visual properties with the desirable visible bran spots, however, remain the same.

It can replace conventional bran in formulations easily and without further modifications.

It is especially suitable for fine baked goods such as bread for toasting, and for breakfast cereals with a high fiber content.

In tests carried out with a sensory panel, bread for toasting with 5% Softbran Don Minus was described as aromatic, slightly nutty and with a fresh wholegrain taste, while the equivalent product with 5% conventional bran was perceived as neutral, plain, scratchy, spotty, slightly sweet and musty.

Besides the sensory advantages, the microbiological status of bread using Softbran Don Minus is also improved, and the heavy metal toxic load is significantly reduced compared to common brans.