Toasted buckwheat gritz

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Buckwheat has a bran which is rich in fibre and therefore leathery and difficult to chew. When the bran is removed by hulling, the seed is extracted, which is rich in carbohydrates, mainly in the form of starch granules. Through the thermal treatment process, it is possible to make this raw material crispy, which in its native form would be chewy and tough, conferring a delicately roasted aroma which is the typical fragrance of this pseudocereal. In addition, it is possible to obtain, on request, a specific granular size during the breaking process, making it possible to include in doughs or use it as a topping, giving the texture a pleasant “crunchy” effect in leavened and unleavened baked products, or in bars and snacks.