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.

Light brown

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

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 conventional version

From internal or external laboratory, based on the specific request

Suitable for consumption for:

  • Vegetarians
  • Vegans
  • Halal
  • Kosher
  • Diabetics

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