date:Jun 27, 2012
ltragrains patented specifications, transforming it into Ultragrain HP whole wheat flour.
Among its attributes, ConAgra said Ultragrain HP reduces added gluten requirements often by 50% or more, absorbs 3% to 4% more than traditional whole wheat and 8% to 12% more than refined flour, has a greater mix tolerance, and makes cleaner labels possible.
Ultragrain HP is one-of-a-kind whole wheat flour that provides unique performance, said Glen Weaver, director of research, quality and innovation for C