Semifinished products from spelt flakes for the food industry

Spelt is often identified as an ancient grain. To take full advantage of its qualities, the cereal is treated in its wholemeal version.

The grain is separated from the outer part of the cereal, it is 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.

Light brown

The raw material can be processed native or heat treated depending on the final use

Whole, Granular, Flour

Neutral with a light toasted aroma in the heat treated product

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:

  • Vegetarians
  • Vegans
  • Halal
  • Kosher
  • Diabetics

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