HEAT-TREATED PRODUCTS
DRIED FLOUR
Different humidity rates available on request (longer shelf-life, bacterial count cut-down).
VIP
Wheat flour of peculiar performances. Flour stabilized by means of heat-treatment in order to deactivate the gluten plastic function and to cancel the amylase enzyme activity. Long shelf-life, reduction in bacteria count. Recommended for biscuits, gnocchi, béchamel sauce, batters, pastry crèmes, as thickening agent for sauces and soups, in sponge cakes, shortcrust, butter cookies, crêpes, pancakes etc.
TOASTED WHEAT BRAN
Law humidity rate, long shelf-life, reduced bacterial count, improved taste and fragrance, better digestibility.
TOASTED FINE WHEAT BRAN
(see bran)
CRUSKEA ™
(patent pending)