Semifinished products from hulled buckwheat for the food industry
In order to obtain this variety of raw material, buckwheat seeds are cleaned before processing and then dehulled.
Then they are heat-treated at a low temperature and processed according to their final use to improve and preserve their organoleptic and biological qualities, avoiding alterations of any kind.
Light brown
The raw material is heat treated at different grade depending on the final use
Whole, Granular, Flour
Typical of buckwheat with a light toasted aroma
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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