One of the methods used to improve the nutritional value of flour products is the use of wheat germ powder. Wheat germ powder is produced in sterile conditions using advanced machines and without human intervention. During the germination process, starch, proteins, and fats in the grain are broken down into smaller units, which improves the digestion and absorption of the product. This process increases the vitamins and minerals in the grain while reducing the calories and carbohydrates.
Flour products industry
Semolina pudding
Baby food
Mixtures in cereals
Traditional sweets recipe
Formulation of semi-prepared foods
Proper packaging
Low moisture
Rich in vitamins and minerals
Health-promoting properties
Absence of saturated fatty acids
Creates a different texture, taste, and appearance
Increases bioactive compounds
Increases anti-oxidant and anti-microbial properties of grains after germination
Store in a dry, clean, and cool environment.
The recommended storage time is 6 months after production.
This product can be sent in bulk to beverage factories and other related industries.
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