Reduced oxidation

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I’m worried about oxidative phenomena on most sensitive raw materials, how can I manage them?

Raw materials such as oilseeds and wholemeal cereals have a significant lipid content, the components that are most nutrient-rich and nourishing.
However, the chemical structures in the lipid part are extremely sensitive to heat, light and air. Their prolonged exposure to such external agents activates primary oxidation processes, the precursors of molecules such as aldehydes and hexanal, responsible for organoleptic changes in lipids, causing rancidity, unpleasant odours and a shorter shelf life.

CerealVeneta‘s cryo-milling process inhibits these changes, while maintaining the chemical and physical properties of the semi-finished product.

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