Wholemeal pulse and cereal flour by Molendum Ingredients for the food industry
The main objective in the manufacture of these flours is to inactivate lipase, the enzyme responsible for rancidity when the whole grain is milled. In this way it achieves:
- Improved organoleptic characteristics.
- Extended shelf life.
- Reduced and stabilised microbial load.
- Eliminated anti-nutritional factors.
