Characterized by crumbly grains, soft wheat is mainly used for the production of white flour which is suitable for baking and making pasta. Besides flour it can also be used to make starch and puffed food. Oil can be obtained from the germ of soft wheat, used above all in the soap sector.
For human consumption: Conventional Product Organic Product
Peas are low in calories and rich in phosphorus, less rich in starch as opposed to other legumes and therefore more digestible. They contain iron, phosphor, calcium, potassium, magnesium, zinc, vitamins A, B1, C and PP and given the low content of fats they are ideal for low-calorie diets
Corn or maize is gluten-free and suitable for intolerant people, it can be used in various sectors. Commonly used for human nutrition also thanks to its flour with which it is possible to obtain the famous â??polentaâ??. It can also be used for animal feed, energy production (ethanol) and therapeutic uses.
Barley contains many nutritional properties such as phosphorus, calcium, iron, potassium and magnesium as well as high fiber, mineral salt and vitamin content. Characterized by its low quantity of calories, barley is one of the cereals with the lowest glycemic index. It is very digestible with tonic and diuretic properties, often used as a substitute for coffee.
Flax seeds have a high value of fatty acids which help and strengthen the immune system. They contain mineral salts, proteins, fats and fibers which give important antioxidant properties. Flax seeds therefore represent a beneficial element for the functioning of our body.
Hulled Soybean Seeds
Thanks to its protein composition, semolina is obtained from the grinding of durum wheat, a grainy flour characterized by an amber color used mainly for the production of pasta.
Barley contains many nutritional properties such as phosphorus, calcium, iron, potassium and magnesium as well as high fiber, mineral salt and vitamin content. Characterized by its low quantity of calories, barley is one of the cereals with the lowest glycemic index. It is very digestible with tonic and diuretic properties, often used as a substitute for coffee.
Corn or maize is glutenfree and suitable for intolerant people it can be used in various sectors Commonly used for human nutrition also thanks to its flour with which it is possible to obtain the famous polenta It can also be used for animal feed energy production ethanol and therapeutic uses nbsp
Thanks to its protein composition, semolina is obtained from the grinding of durum wheat, a grainy flour characterized by an amber color used mainly for the production of pasta.
Rice protein is a dry, high-protein plant-based powder, beige in colour, non-hydrolysed. It is extracted during the production of rice starch by grinding, sifting, separating and drying. Rice used for protein production differs in terms of variety and geographical origin (EU, mainly Italy, and non-EU). Characteristics The product looks like a light beige flour (powder) with a delicate rice smell. How is it obtained The rice is firstly milled, then sifted and separated to extract the protein. Drying is carried out in a way that preserves the characteristics of the product. Function Thickener and stabiliser in the food industry to increase protein content. Excipient in the pharmaceutical industry to increase the essential amino acids content. Uses FOOD INDUSTRY As protein is an essential element of human nutrition, it is used as an ingredient for preparing supplement and energy products. Among other things, it contributes to the growth and maintenance of muscle mass and the preservation of healthy bones. Due to its neutral flavour, it is also used as an ingredient for many sweet or savoury dishes, smoothies and milkshakes. PHARMACEUTICAL INDUSTRY Besides being used to produce tablets, it can be used also as a culture medium for bacteria in the fermentation phase. Packaging Sacchi 25Kg Big Bag 500, 800 Kg Minimum order quantity FCA 1 pallet da 500 Kg 1 Big Bag DAP 5 pallet da 500 Kg 5 Big Bag In case of smaller quantities, we will be pleased to redirect your request to our local or external distribution network.
Characteristics Ultra-fine brown flour with a pleasant and characteristic smell and a sweetish flavour. How is it obtained In the different steps of the soft wheat grinding process, the middling represents the last by-product of milling, before flour is obtained. Function Energy supplement for animal feed Uses ANIMAL FEED INDUSTRY It is widely used in cattle feed. Packaging Bulk in tanks Minimum order For this particular product, only sale in tanks is allowed.
Organic wheat gluten is a plant-based dry powder product, high in protein. It consists mainly of proteins (glutenin and gliadin), plant fibre and water. Characteristics It is a pale yellow powder with a pleasant and delicate fragrance and taste. How is it obtained Organic is extracted from selected EU wheat, and is obtained by means of mechanical action and washing with well water. The low temperatures in the drying process preserve the product\'s characteristics. Function Enhancer and rheological adjuvant Ingredient for vegetarian and vegan food Enhancer for flours Uses FOOD INDUSTRY Organic wheat gluten is used in the production of seitan and specific products for the vegetarian and vegan food market. It is an ingredient for high-quality bakery products and enhancer for organic soft wheat flour. Packaging Bulk in tanks Bag 25 Kg Big bags Minimum order FCA 1 x 1,250 Kg pallet 1 x 1,200 Kg big bag DAP 5 x 1,250 Kg pallets 5 x 1,000 Kg big bag
Wheat gluten is a plant-based dry powder product, high in protein. It consists mainly of proteins (glutenin and gliadin), plant fibre and water. Characteristics It is a pale yellow powder with a pleasant and delicate fragrance and taste. How is it obtained Wheat gluten is extracted from selected EU wheat, and is obtained by means of mechanical action and washing with well water. The low temperatures in the drying process preserve the product\'s characteristics. Function Enhancer for flours Main ingredient for seitan Ingredient for vegetarian and vegan food Uses FOOD INDUSTRY Wheat gluten is an ingredient for high-quality bakery products and enhancer for flours. Over the past few years, it has become increasingly common in the production of vegetarian and vegan-based food (seitan, veggie burger, plant-based deli slices). Packaging Bulk in tanks Bag 25 Kg Big bag 1,200 Kg Minimum order FCA 1 x 1,250 Kg pallet 1 x 1,200 Kg big bag DAP 5 x 1,250 Kg pallets 5 x 1,200 Kg big bag
Wheat starch is a plant-based dry powdered product, low-protein and low-fibre. It is composed mainly of polysaccharides such as amylose and amylopectin. Characteristics White powder, insoluble in water, neutral smell and taste. How is it obtained Native wheat starch is extracted from selected EU wheat, reduced to flour and then soaked in water. After that, the product is ground, filtered, centrifuged, dried and reduced to powder. Function Thickener Excipient Ingredient for glues in the paper industry Additive for recycled paper mixture Surface treatment for recycled paper Uses FOOD INDUSTRY Wheat starch is very useful as a natural thickener in the food industry, e.g. in the production of custard, pudding, sauces and dressing. It is also used for baking cakes and biscuits, as it improves the texture of the dough, enhancing the flavours and extending the shelf life of the finished products. PHARMACEUTICAL INDUSTRY In addition, it is used for covering tablets, as well as an excipient for natural products. And it is used as a culture medium for bacteria in the fermentation phase of specific tests. PAPER INDUSTRY AND CORRUGATED CARDBOARD In this sector, starch is used in the production of glues for the bonding of corrugated cardboard layers, and as the main ingredient for surface treatment to improve the printability and runnability of paper. Moreover, it is used as a natural additive for pulp in paper mills. Packaging Bulk in tanks Bag 25 Kg Big bag 1,000 Kg Minimum order FCA 1 x 1,250 Kg pallet 1 x 1,000 Kg big bag DAP 5 x 1,250 Kg pallets 5 x 1,000 Kg big bag
Cereals, grains, starches, vital wheat gluten.
