Food Ingredients Services
Milling
A series of reductions in grain
size, achieved by passing the grains
between cylinders, to remove the bran
and to cut the endosperm. Between each
roller mill cycle, the ground grain is
sifted and separated into various sizes,
until the maximum amount of flour is
extracted.
Drying
Is the most common way to
lower the water content of a
product by simply
dehydrating it. This process
inhibits the growth of mold,
bacteria, yeasts and
other biological hazards.
Toasting
Used primarily for the heat treatment
of seeds, toasting is a quick process
that reaches temperatures of up to 100
° and enhances the product’s taste,
colour and aroma, while preserving all
its nutrients.
Roasting
This high temperature
heat treatment does not exceed
the 200°C mark, reaches into
the core of the grains, and
eliminates the existing
bacteria, enhancing the
product’s taste and colour
profile, and maintaining its
nutritional values.
Saccharification
This process consists
in breaking the complex carbohydrate
(such as starch or cellulose) inside the
grains, and converting them into
monosaccharide components through
hydrolysis.
Sterilization
Being one of the most
common heat treatment processes,
sterilization increases the product’s
shelf life thanks to its very high
temperatures that eliminate any
microbiological germs.
Pasteurization
Available with and without steam,
our pasteurization process is used
on a large variety of products and
guarantees their safety parameters,
as well as the preservation of their
natural properties. It also improves
their flavour profile, and
significantly extends their shelf life.
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