The name for this cane flour substitute is Kfibre or Fibacel. The process for creating this new flour composite starts with the sugar cane stalks. These stalks are then crushed and the sugar juice and all other liquids are removed by the process of drying them. The stalks then become a white powdery substance when crushed again, becoming the newly introduced cane flour. These cane stalks are usually considered a waste product of the cane sugar process and is never used. This new development process that has been tested many times throughout the last 5 years by Ayr, is now using that waste product of the sugar, saving money in the process! This is great news for all sugar cane companies.
Now this new flour can be used for all baking needs, and in all types of cooking. The taste is not the same as the wheat flour that is more available, the cane flour has really no taste and is more for the consistency and texture that wheat flour produces. This cane flour has been mostly tested in bread recipes, in place of the wheat flour that is usually used. Wheat is used also as a binder in meat products, and cane flour has been noted for taking place of the need of the wheat. Anyone with wheat allergies is limited y many foods that many would not realize as its used as a binder and not a main ingredient. Cane Flour is also proven to be great for heath benefits other than being gluten free and low in calories. The vitamin benefits include important B vitamins, iron boosts, and a great dose of calcium. These are all vitamins that are important in any persons daily intake and are not part of wheat flours list of benefits.