A Wheat Flour So Revolutionary,
We Knew There’d Be Questions
Find The Most Frequently Asked Questions Below
A Wheat Flour So Revolutionary,
We Knew There’d Be Questions
Find The Most Frequently Asked Questions Below
No—HealthSense® is a refined wheat flour that’s naturally higher in fiber.
It stays in the familiar white‑flour profile.
Usually not—But fiber loves water so expect light tuning depending on application.
Yes—many teams use it to reach meaningful on‑pack fiber claims.
It’s a refined wheat flour milled from high‑amylose wheat that naturally delivers much more dietary fiber (via resistant starch) while keeping the familiar taste and handling of white flour. In other words: more fiber, still wheat—not a blend of isolated fibers.
It is naturally occurring, not added. It aids in the body’s natural digestive process.
CLAIMS & LABELING
Yes—if your finished food meets FDA thresholds: 10–19% DV for “good source,” ≥20% DV for “excellent source.” FDA’s DV for fiber is 28 g/day (adults & children ≥4), so ≥5.6 g/serving qualifies as “excellent.” Verify with lab data for your serving size.
Yes. HealthSense® high‑fiber wheat flour has Non‑GMO Project Verified status, and Bay State describes the wheat as a unique, non‑GMO variety on the product page. (Use your verification docs for retailer programs.)
Dietary fiber on Nutrition Facts includes intrinsic fibers in foods and certain isolated/synthetic non‑digestible carbohydrates FDA recognizes for beneficial effects; high‑amylose starch (a resistant starch) appears in FDA materials as one recognized fiber source. Your label fiber value must be analytically supported.
Dietary fiber on Nutrition Facts includes intrinsic fibers in foods and certain isolated/synthetic non‑digestible carbohydrates FDA recognizes for beneficial effects; high‑amylose starch (a resistant starch) appears in FDA materials as one recognized fiber source. Your label fiber value must be analytically supported.
FORMULATION & SENSORY
Teams commonly start with pasta, crackers/snacks, yeast‑raised bakery, and tortillas/flatbreads—formats where you want fiber without whole‑wheat sensory. Begin near your current formula and refine water/mix to taste. (Your application notes can guide specifics.)
One of the advantages is white‑flour‑like color while raising fiber—part of why brands use it in mainstream formats rather than “whole‑wheat” variants. Use your golden‑standard color target as the acceptability check.
DOCUMENTATION & SUPPLY CHAIN
A spec snapshot for quick review (ungated), with full TDS/COA and certificates on request. Many buyers also ask for Non‑GMO verification, AHA materials, and allergen statements to accelerate approvals.
Bay State operates a North American milling network with a long history in wheat flours; discuss volume, pack sizes (bags, totes, bulk), and lead times with sales based on plant coverage and your location.
(1) Sample + quick‑start for your category; (2) one bench‑top trial against your gold standard; (3) confirm label math for fiber claims; (4) run a pilot with minor process tuning; (5) lock docs (specs, COAs, certifications).