In sweet and savoury leavened baked goods and snacks, ingredients such as seeds, granules, bran and flakes of different types are often used, both for embellishment and to give products a more natural appearance, recalling the raw materials used.
One essential factor to consider when choosing the ingredients to use is mechanical resistance during the kneading phases, in addition to how a given ingredient reacts to heat during the cooking phase, in order to maintain the product’s structure and colour.
To create semi-finished products that meet these requirements, CerealVeneta attentively selects the varieties of the most durable raw materials to use, then processes them via suitable cryo-milling and calibration procedures.
