Stabilized wholemeal buckwheat flour
In addition to the characteristics already mentioned in the native product (such as the health value of the whole milled grain, specific claims, the home-made appearance, the value of an ‘exotic’ grain), dry heat stabilization extends the shelf life of this product by up to 9 months, which would otherwise be unthinkable for wholemeal flour.
All that is achieved by deactivating the lipase by 90%, in addition to a number of other enzymes. Heat-treatment increases the aroma and taste of the flour, and provides a one or two log reduction in the total and specific bacterial load, a particularly significant phenomenon given the sudden exposure of the bacterial cells both to the high temperatures reached during roasting and to the extreme cold of liquid nitrogen. The milling process results in a semi-finished product with notable visual properties that convey a sense of rustic naturalness, characteristics that are then carried over to the finished product.
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