Functional flours are substances that bind water and lead to improved water absorption, moisture retention, dough formation and crumb structure in baked goods. But they are also used as instant flours in BabyFood, as a food ingredient for gel formation and stabilization of various structures and textures (i.e. soups, sauces). During the extrusion process, the physical properties of the raw materials are changed without the addition of chemicals. The recipes for instant flours can be very versatile. It is possible to use all types of cereals (e.g. spelled, quinoa, maize, rice, wheat, oats), legumes (e.g. pea) and fiber (e.g. apple fibers). This creates different physical properties with regard to water retention, different taste profiles and colors.
