Semifinished products from soft wheat germ for the food industry
The soft wheat germ is obtained from the processing of the wholemeal grain, from which the bran is first extracted and then also the germinal part.
It is a derivative rich in proteins and vitamins, as well as having a good content of vegetable fats. After extraction, the germ is heat treated at a low temperature to stabilize the lipid part, then it is processed, depending on the specific request, 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
Lievemente dolce nel caso di stabilizzato, a marcato caramello nel caso del tostato
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 conventional version
From internal or external laboratory, based on the specific request
Suitable for consumption for:
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