Semifinished products from oat bran for the food industry
Oat bran has the highest content of fiber of the oat seed.
The grain is separated from the outer part of the cereal, then the food bran is extracted, heat-treated at low temperature and processed according to the final use to improve and preserve the organoleptic and biological qualities avoiding alterations of any nature.
Marrone chiaro
The raw material is heat treated at different grade depending on the final use
Whole, Granular, Flour
From neutral to light toasted in the most heat-treated version
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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