02 Spent Grain Flour - 500 g
02 Spent Grain Flour has a delicate aroma of caramel and nuts. The grain composition will give a hint of sweetness and enhance the umami effect of your culinary creations. Your baked goods will have a light brown colour. Spent grain flour is also rich in fibre and protein.
This flour is perfect for sour dough, bread with seeds and kernels or savoury baking like pizza or tortilla and our favourite for Arabic inspired flatbreads because its aroma profile also complements spicy food.
From Beer to Flour
Agrain spent grain flour is a great sustainable addition to your bread and baked goods.
02 Spent grain flour begins as malted barley and wheat, which are mashed in the brewery. During malting and mashing, the grain is broken down, increasing access to nutrients, and some of the sugar is extracted from the grain.
The brewery removes the grain before fermentation.
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Customer Reviews
Sjovt at eksperimentere med en lille mængde mel i forskellige opskrifter, det giver en nyt spændende smag.
I have been trying many different types of flours throughout the last years. When I heard about Agrain, it seemed like a very interesting product to try.
My experience with this particular flour is that it adds a lovely rustic dimension to bread. It's important only to use this as a small addition in the dough and not the main ingredient.
I also baked pizza which turned out really well from a taste perspective. It added a rustic slightly earthy taste to the pizza - Which I really liked. I mixed the flour with durum flour with a 90 - 10. The drought was a bit difficult to handle as both durum flour and this flour is not especially elastic. My impression was that the Spent Grain Flour didn't add any elasticity but rather took it away. It's important to take this into account when baking.
Next time I will go for more traditional pizza and be using Manitoba or Tipo 00 to 90 - 95% and then add 5 - 10 % spent grain flour.
I would overall recommend this flour especially to someone who likes it more rustic.
Thank you so much for your thoughtful review! We're thrilled to hear that you enjoyed the rustic flavor that Agrain’s Spent Grain Flour adds to your pizza.
We appreciate your feedback about the dough's elasticity, and we’d like to suggest a couple of tips to improve the texture next time. A good tip is to knead the dough a bit more to help develop the gluten. Additionally, we recommend doing a gluten test (the windowpane test) to check the dough’s elasticity. This can help ensure you get the desired structure in your bake.
Thanks again for sharing your experience, and we look forward to hearing about your future creations with Agrain!
Recipes
Get inspired by our recipes and boost the aroma and nutrition of your baked goods with spent grain flour.
Seeded Crispbread with Spent Grain Flour
This delicious rustic crispbread can be made using any type of Agrain flour. Keep the flavour neutral with 01, or try 02 for a nuttier aroma or 03 for more depth and chocolatey notes. Mix the seed...
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3-Ingredient Flatbreads with 02 Spent Grain Flour
These super easy flatbreads are made with just Agrain flour, plain flour, and greek yogurt (plus salt). Agrain flour adds extra fibre and flavour! A perfect side to soup, salad, or as a wrap. 1. Co...
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Classic Pizza with Spent Grain Flour
Start by combining water, yeast, sugar, ½ amount of Tipo 00 and all of the Agrain flour. Then add the remaining Tipo 00 and salt. Mix for 5 minutes. Add the oil and mix for another 5 minutes. Sh...
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