Semifinished products from wholemeal barley for the food industry
Barley is one of the first crops cultivated by humans, rich in B and E vitamins, as well as minerals such as potassium, magnesium, iron and zinc.
To take full advantage of its characteristics, the raw material is treated in its wholemeal version. After the cleaning process, the seeds are processed, depending on the final use, to improve and preserve the organoleptic and biological qualities, avoiding alterations of any kind.
Light brown
The raw material can be processed native or heat treated depending on the final use
Whole, Granular, Flour
Typical of barley 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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