Puffed Wheat

The grinding of puffed wheat is a free flowing white powder of airy and crisp structure. Water content in extrusion-type wheat flour is from 2 to 12%. It is made from ripe wheat grains of hard varieties, previously ground, which are subjected to a temperature treatment with steam up to 150 оC. Warm grains are placed in a multi-charge unit where high pressure is applied to them, as a result of which the grains increase in size and burst. After that, the grains are ground and carefully sieved. Chemicals are not used in production.

Grinding of puffed wheat is used in the manufacture of:

  • Bakery products to save the main raw material as an increase in the gas-forming ability of flour;
  • Sauces;
  • Fillers of sweets and chocolate bars;
  • Mustard powder and mayonnaise;
  • Meat semi-finished products.

Advantages:

  • With the influence of high temperature and pressure there is a change in the structure of starch, it increases the nutritional value of the product and its digestibility;
  • As a result of a complex technological process with the use of temperatures, a sterile product is obtained;
  • When applied in the bakery industry it contributes to improving the taste and nutritional properties of the finished product.

The content of nutrients: Minerals: calcium, phosphorus, iron, magnesium, potassium, zinc, selenium Vitamins: group B, K, PP, choline Fiber

Storage conditions: In well-ventilated locations, with a relative humidity not exceeding 75%, at a temperature not exceeding 25 °C, not more than 12 months.

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St. Petersburg Moscow Novosibirsk
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