This page explores IBM, our micronised wheat bran, beyond breadmaking and levain, in biscuits and cakes, snacks and extruded cereals, pasta and noodles, as well as certain fatty fillings. The fineness and uniformity of this micronised wheat fibre can facilitate its distribution, reduce the perception of particles and make its incorporation more homogeneous, depending on the matrix, recipe and process.
Scientific research and third-party industrial patents document these applications. These findings are not specific to IBM: each use must be qualified using the material available industrially.
APPLICATIONS COVERED
BAKED MATRIX
Reducing particle size can lessen the gritty sensation associated with bran and make it easier to distribute within the dough. The balance between fineness, texture and hardness must, however, be adjusted for each recipe.
EXTRUSION PROCESS
The particle size of the bran can influence the expansion, cell structure and mechanical properties of extruded products.
BOILING
Particle size affects cooking behaviour, firmness, elasticity and the sensory acceptability of the finished product.
FATTY MATRIX
Third-party industrial patents describe the use of micronised wheat bran as a bulking agent, particularly to replace part of the sugar content, provided the particle size and rheological behaviour are suitable.
Other formats — bars, nutritional mixes, desserts or more aqueous matrices — can also be explored. Their feasibility depends on the inclusion rate, the other ingredients and the constraints of the industrial process.
Wheat bran naturally provides dietary fibre. IBM's contribution to fibre content, to any nutritional claim or to the Nutri-Score depends on the inclusion rate and the composition of the finished product. In the Nutri-Score calculation, it is the fibre content of the finished product that is taken into account, together with the recipe's other components.
