Rice cakes are the puffed grain product par excellence. Despite their name, many different types of ingredients can be used, both with and without gluten.
Generally, they are made from a base of corn and rice, to which whole seeds or granules of various types are added, ultimately characterizing the finished product.
The issues that arise when making these products are often related to the flavour of ingredients such as legumes, or to the stability of oilseeds and whole grains.
CerealVeneta uses thermo-processing treatments that are adapted to each ingredient, achieving optimal stability and thereby avoiding the formation of off flavours associated with oilseeds, for example. In addition, clients can select the select the specific ranges of grain size/fineness that are best suited to each manufacturing process.
