A range of products that can be used for a variety of industrial purposes.
Types of dehydrated flours
- Flour with reduced microbiological load
- Adequate Bulk Agent
Pregelatinized Flour
- Provide viscosity at low temperature
- Flavours and right colours are obtained more quickly during baking
Micronized Flour
- Better aeration of the batter dough
Bran of different size
- Heat treatment is possible for stabilization
Stabilized Germ
- Solution to a stale state of a finished product
Toasted and partially denatured flours
- Solution for béchamel sauce production and gluten inactivation process.
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