GrainiXer: Whole Grain Revolution with groundbreaking technology for better health and taste

Important results from the project

GrainiXer aimed to produce high quality whole grain flour using a single step milling approach that changes the properties of the flour for baking. This was demonstrated for wheat, rye and oats. The baking quality of these flours was comparable to or better than commercially milled flours (from the same grains) as assessed by a trained sensory panel and instrumental methods. This was achieved in a simplified and cost-effective process compared to current technologies.

Expected long term effects

Librixer is established as a leading technology for the production of premium whole grain flour, legume flour, and mixtures thereof. With the international network and ambition that Librixer possesses, the technology will be exported, and partnerships established. In the long term, it will bring job opportunities to Sweden where important engineering expertise is available. In addition, the versatility and relative simplicity of the Librixer, could become a tool in food emergency preparedness.

Approach and implementation

The project has successfully and according to plan carried out trial runs, flour evaluations, baking tests, and sensory evaluation. Key parameters have been evaluated and verified in the production of selected whole grain breads for the sensory study. The collaboration between the parties has worked well with joint meetings/activities at each individual actors locations. The project has been presented in international contexts (Germany, Austria, APAC) with good response.