Semifinished products from red lentils bran for the food industry
The red lentils bran is one of the most important derivatives of the wholemeal lentil, due to its high content of dietary fiber.
After the cleaning process, the bran is extracted from the wholemeal pulse. Then it is heat treated and processed, depending on the final use, to improve and preserve its organoleptic and biological qualities, avoiding alterations of any kind.
The raw material is heat treated at different grade depending on the final use
Whole, Granular, Flour
Bromatological characteristics of fats
Residual enzymatic activity
Total antioxidant capacity
Product bacteriological stability
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:
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