Semifinished products from wholemeal spelt for the food industry
Also identified as ancient grain, the wholemeal spelt is rich in fiber and protein, with a high content of B-group vitamins.
The seeds are cleaned before processing and then dehulled from the outer non-food bran. Then they are processed, depending on the specific request, to improve and preserve their 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
Neutral in the native product or light toasted 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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