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Psyllium Husk

Wooden Spoon with Psyllium Seeds on dark background

Psyllium Husk has many uses as a bakery ingredient. It is an excellent source of fibre, and can hold up to 20 times its own weight in water. It is Gluten Free, and has no odour or flavour. When added to a Gluten Free mix, it forms a dough rather than a batter making it easy to form and shape into a variety of bakery products.

Benefits

  • Holds 20x its weight in water
  • Forms a dough, not a batter
  • Healthy and natural!
  • Non-GMO
  • Gluten Free
  • Clean Label

Applications

Grade NamesPsyllium Husk Powder 60 Mesh 98% PurePsyllium Husk Powder 100 Mesh 99% PurePsyllium Husk Whole 98% Pure
DescriptionWhite to off White Coloured Odourless HuskSuper White Coloured Odourless HuskWhite to off White Coloured Odourless Husk
Psyllium Mucilloid Content98% Pure99% Pure98% Pure
TasteBland Mucilaginous
Moisture10% Max
Swell VolumeMin 50 ML/GramMin 70 ML/GramMin 50 ML/Gram
Total Ash3% Max3% Max4% Max
Acid Insoluble Ash1% Max0.50% Max1% Max
Light Extraneous Matter2% Max1% Max2% Max
Total Consumable FibreAbout 88%About 90%About 88%

Psyllium husk consists of the outer flaky part of the seeds of the plant known as Plantago Ovata, or Isabgol. The production of psyllium husk is a sophisticated process of seed cleaning and dehusking. The raw seeds are cleaned and polished repeatedly, then passed through special grinding mills for husk removal. The dehusked material, consisting of husk and kernel, is sieved to remove the kernels. Pure husk is obtained by processing and removing the impurities with aspirators and blowers.

Psyllium Husk Whole and Powder is virtually tasteless and odourless and is commonly used as an additive in many high fibre breakfast cereals and supplements.

Psyllium Husk Powder makes an excellent bakery ingredient; it adds fibre (99%) and is excellent at retaining moisture – it can hold up to 20 times its own weight in water which is music to any bakers ears! Once the water absorption process is completed the mix does not break down easily when exposed to new moisture, allowing it to keep its original form.

When added to Gluten Free mixes it forms a dough rather than a batter, making it easy to form and shape into a variety of bakery products. It can be used as a cold swell product (works at normal water temperature). The ground psyllium seed husks bind moisture and help make the bread less crumbly.

Psyllium Husk can also be added to fresh fruit or flavoured drinks to improve the mouth feel, making it richer and providing a better consistency.