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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