Defatted Wheat Germ answers today's demand for grain-based foods which are rich in natural nutrients, low in fats, and full of flavor. Garuda's defatted wheat germ products are uniquely processed to retain natural nutrients and flavor. They contain over 30% protein, over 15% fiber and less than 1% fat. The special defatting process insures that Garuda's wheat germ is fully stabilized. Various roasts and granulations are available to fit the most exacting product applications.
Uses:
Snack Foods:
Wheat germ is an economical source of high quality, good tasting protein. It can serve as a valuable component in any food or snack system where protein, nutrition and functionality are desired. Various kinds of crackers, biscuits, granola bars, breakfast cereals, and chips can benefit in flavor and nutrition by the simple addition of Garuda's defatted, stabilized wheat germ.
Pasta Products:
Garuda's wheat germ is used to enrich noodles, macaroni, and is completely compatible with flour systems. Wheat germ permits development of more nutritious specialty foods.
Baby Foods:
Wheat germ has a high biological value, good digestibility, pleasing flavor and color. These attributes work well together to make wheat germ a completely acceptable ingredient for infant feeding.
Special Dietary Products:
Wheat germ's biological, flavor and color attributes make it an ideal ingredient in supplement formulas. The very low sodium content works well for diets restricted in sodium content.
Baked Goods:
Defatted wheat germ is a perfect addition to breads, muffins, cakes, cookies, bagels, and donuts to add rich color, a nutty flavor, and improved nutritional properties. The granular forms of Garuda's wheat germ can also be used as crunchy toppings for baked goods.
[Product List][Application Guide]
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