New wine flour fortifies bread, extends shelf-life

Sept. 10, 2009 – A wine flour pioneered in Canada and about to enter the U.S. market can deliver a healthy profile
to baked goods, through the addition of antioxidants, fiber and fatty
acids, while also extending shelf-life, according to its manufacturer.

Sept. 10, 2009 – A wine flour pioneered in Canada's Niagara region and about to enter the U.S. market can deliver a healthy profile
to baked goods, through the addition of antioxidants, fiber and fatty
acids, while also extending shelf-life, according to its manufacturer.

Made by Northern Light Food Processing, the ingredient claims to hold a
distinct advantage over competitor products as it does not contain
grape seed oil, and so has a longer shelf life.

Bakers Journal first reported on this new ingredient in an article earlier this year ("Wine Flour Bread," April 2009). | READ MORE