White sorghum flakes

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.

The grains are cleaned before processing. The seeds are flaked, rolled and dried. Finally, they are processed, depending on the specific request, to improve their conservation and organoleptic and biological qualities, avoiding alterations of any nature.

Applications where this semifinished product can be used:

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