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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