Products obtained by heat treatment at low temperature and cryomilled to improve and preserve the organoleptic and biological qualities. Semi-finished products with acrylamide content <20ppm. Fields of application: baked wholegrain sweet and savory

  • Hulled OATS flour

  • Hulled SPELT flour

  • Whole DURUM WHEAT flour

  • Whole WHEAT flour

  • Whole KAMUT® flour

  • Whole BARLEY flour

  • Whole RICE flour