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    Home Cerealveneta Srl Native flours

    Native flours

    Specifications More Products Recommended Products

    Product description

    Raw materials such as cereals, pulses and special seeds are milled at variable granulometry based on the customer's request. The obtained semifinished products, thanks to our innovative cold milling process called "cryo-milling", has a very low content of peroxides and an improved shelf-life.
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    Company information

    Specifications

    Categories Cereals & Grains, PulsesCereals & GrainsOther Cereals & Grains

    Ingredient Mixtures, SynbioticsFunctional (formulated) Ingredient MixturesShelflife ingredient mixture

    Physical FormatsMilled

    Contract manufacturing

    Granulating/ grinding/ milling / mixing
    Sales markets Western Europe | Eastern Europe

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    Heat-treated flours

    Heat-treated flours

    Raw materials such as cereals, pulses and special seeds are heat-treated with a low temperature in order to reduce bacterial load, enhance the shleflife and improving organoleptical features such as taste and aroma. Then they are milled at variable granulometry based on the customer's request. The obtained...

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    Gritz and granular ingredients

    Gritz and granular ingredients

    CerealVeneta proposes gritz and granular semifinished products from cereals, pulses and seeds.Raw materials can be processed heat treated or native as well, then they are crushed and then calibrated at specific particle sizes in order to appear regular and cleaned with no dust.

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    Custom products and mixes

    Custom products and mixes

    CerealVeneta can develop specific custom products and mixes together with its customers, using different kind of raw materials (cereals, seeds and pulses).

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    Heat-treated seeds

    Heat-treated seeds

    CerealVeneta offers a wide range of heat treated seeds such as chia, pumpkin, sunflower, linseed, quinoa, teff, millet, amaranth.All these raw materials are cleaned before the transformation process, then they are heat-treated at different temperatures in order to improve shelf-life and organoleptical feat...

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    Native flours
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