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:
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.