Toasted white sorghum flour
The enrichment of traditional products like bread, bakery products and pasta is one way to differentiate their products in the market. The inclusion of semi-finished products made from raw materials such as cereals, pseudocereals, pulses and oilseeds makes it possible to produce different and innovative products that are synonymous with novelty. Thanks to these new formulations, it is also possible to give an extra to the nutrition table of your product.
Sorghum compared to cereals, with and gluten free, commonly used, has values related to macronutrients, such as proteins and fibers, and micronutrients, such as mineral salts (potassium, iron and phosphorus) and vitamins (in particular group B)above average and thanks to its sensory profile not impacting on aroma and color, is an extraordinary element of integration in the industry such as bakery products and pasta, with and gluten free. Moreover, the very similar composition of the starched fraction, to that of rice, makes it a natural replacement in a green economy.
The technological processes applied by CerealVeneta make it possible to maintain these characteristics and offer its customers semi-finished sorghum-based products, tailor-made products according to different needs.
Applications where this semifinished product can be used:
Needs met by this semifinished product:
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