Rethinking Flour: From Beer to Bakery

What if your flour didn’t just come from the field - but also from the brewery? Agrain is transforming the future of flour by upcycling spent grain from beer production into innovative, functional flours. Our range of specialty flours enhances taste, color, fiber content, and sustainability in baked goods - without compromising performance.

Meet our three flours:

• Agrain 01
  Made from malted barley, Agrain 01 has a mild, authentic aroma with a light taste of cereal and gives your baked goods a golden colour. It’s rich in fibre and protein—perfect for muffins, bread, and especially breakfast buns, where it works beautifully as a mild nutrition booster.
  
• Agrain 02
  Made from malted barley and wheat, Agrain 02 has a delicate aroma of caramel and nuts. It lends a hint of sweetness, enhances umami, and gives a warm brown colour. Ideal for sourdough, seeded breads, and savoury applications like pizza or Arabic-style flatbreads.
  
• Agrain 03
  Made from dark malted barley, Agrain 03 brings deep notes of coffee and chocolate, with a dark brown colour. Perfect for rye bread, chocolate bakes, and especially irresistible brownies, where it enriches the taste experience.

At iba 2025, we’ll showcase how bakers can elevate both their recipes and their environmental footprint by replacing a portion of wheat flour with Agrain’s Spent Grain Flour. With growing consumer demand for traceability, nutrition, and climate responsibility, it’s time to rethink the role of flour in your product line.

Visit our booth to explore real-life applications, taste samples, and get inspired by what circular baking can look like.