Semifinished products from corn flakes for the food industry
The corn flake is obtained from a series of processes that involve first cleaning the seed and then extracting the bran and then the germ.
Subsequently, the grains are pre-cooked, dried and processed according to their final use, to improve and preserve their organoleptic and biological qualities, avoiding alterations of any kind.
Yellow
The raw material is pregelatinized at different depending on the final use
Whole, Granular, Flour
Typical of corn
Nutritional properties
Protein enrichment
Bromatological characteristics of fats
Peroxides
Residual enzymatic activity
Lipase
Rheological properties
Water absorption
Antioxidant qualities
Total antioxidant capacity
Product bacteriological stability
Water activity
Available in 25 kg bags on 1000 kg pallets*, 1000 kg big bags on pallets* or in food tanks
*Transport can be done with a controlled temperature vehicle
Available in organic version and in conventional version
From internal or external laboratory, based on the specific request
Suitable for consumption for:
- Celiacs
- Vegetarians
- Vegans
- Halal
- Kosher
- Diabetics
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