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
- Provide viscosity at low temperature
- Flavours and right colours are obtained more quickly during baking
- Better aeration of the batter dough
Bran of different size
- Heat treatment is possible for stabilization
- Solution to a stale state of a finished product
Toasted and partially denatured flours
- Solution for béchamel sauce production and gluten inactivation process.