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THE SLOW TOASTING

DETERMINES A MORE EVEN HEAT DISTRIBUTION, ENSURING GREATER COOKING UNIFORMITY, AND THEREFORE A BETTER DEVELOPMENT AND GREATER ENHANCEMENT OF THE SENSORY PROPERTIES OF THE GRAIN.
TOASTING PROFILES
TOASTING IS A DELICATE PROCESS, WHICH VARIES ACCORDING TO THE CLIMATIC CONDITIONS, THE TYPE OF GRAIN AND THE INTENDED FURTHER PROCESSING. THANKS TO THE TOASTING PROFILES, WE ARE ABLE TO MANAGE TEMPERATURE AND TIME IN THE BEST WAY, RESULTING IN AN OPTIMAL RESULT FROM EVERY BATCH PROCESSED

WHEAT GERM

REPRESENTS ONLY 3% OF THE GRAIN, BUT IT IS HERE THAT THE VITAMINS, FIBRE, MINERALS, FATS AND ANTIOXIDANTS ARE CONCENTRATED: THE RICHEST AND MOST PRECIOUS PART BECAUSE IT IS ALIVE. FOR THIS REASON, IT IS EVEN MORE DELICATE.
WITH THE SLOW TOASTING, WE CONSERVE ALL THE NUTRITIONAL QUALITIES OF THE GRAIN, IN ADDITION TO ITS NATURAL FLAVOUR
PRODOTTI CORRELATI

BRAN

IS THE SKIN OF THE GRAIN, ITS PROTECTIVE SEED COAT, MAKING UP AROUND 14%. BRAN IS MADE UP OF SEVEN LAYERS (SEPARATED BY CRUSHING), WHICH ADD AN ELEVATED LEVEL OF FIBRE AND MINERAL SALTS TO THE FLOUR.
THE SLOW TOASTING ALLOWS THE BRAN TO BE STABILISED WITHOUT LOSING ANY OF THE NUTRITIONAL PROPERTIES, WHILST ALSO MAINTAINING THE COLOUR.

AUTHENTIC FLAVOURS
NEED CORRECT TIMING

TOASTING REMAINS AN ARTISAN CRAFT THE GRAIN IS ALIVE SO THEREFORE THERE IS NO PRESET TIME OR TEMPERATURE. YOU CAN SEE WHEN IT IS READY FROM ITS COLOUR AND HOW IT LOOKS AND FROM ITS SMELL.

THE PERFECT BLEND FOR EVERY FLOUR

BREAD, PASTA, PIZZA, PASTRIES, BISCUITS: DIFFERENT PRODUCTS THAT HAVE DIFFERENT FLOUR NEEDS. THE SECRET IS KNOWING HOW TO ARTFULLY BLEND THE DIFFERENT PARTS OF THE GRAIN, TO CREATE THE IDEAL MIX FOR EACH RECIPE. THE SLOW TOASTING ALLOWS THE BRAN TO BE STABILISED WITHOUT LOSING ANY OF THE NUTRITIONAL PROPERTIES, WHILST ALSO MAINTAINING THE COLOUR.

THE TOASTING

DETERMINES A MORE EVEN
HEAT DISTRIBUTION, ENSURING
GREATER COOKING UNIFORMITY,
AND THEREFORE A BETTER DEVELOPMENT AND
GREATER ENHANCEMENT OF THE
SENSORY PROPERTIES OF THE GRAIN.

TOASTING PROFILES
TOASTING IS A DELICATE PROCESS, WHICH VARIES ACCORDING TO THE CLIMATIC CONDITIONS, THE TYPE OF GRAIN AND THE INTENDED FURTHER PROCESSING. THANKS TO THE TOASTING PROFILES, WE ARE ABLE TO MANAGE TEMPERATURE AND TIME IN THE BEST WAY, RESULTING IN AN OPTIMAL RESULT FROM EVERY BATCH PROCESSED

WHEAT GERM

REPRESENTS ONLY 3% OF THE GRAIN, BUT IT IS HERE THAT THE VITAMINS, FIBRE, MINERALS, FATS AND ANTIOXIDANTS ARE CONCENTRATED: THE RICHEST AND MOST PRECIOUS PART BECAUSE IT IS ALIVE. FOR THIS REASON, IT IS EVEN MORE DELICATE.
WITH THE SLOW TOASTING, WE CONSERVE ALL THE NUTRITIONAL QUALITIES OF THE GRAIN, IN ADDITION TO ITS NATURAL FLAVOUR

BRAN

IS THE SKIN OF THE GRAIN, ITS PROTECTIVE SEED COAT, MAKING UP AROUND 14%.
BRAN IS MADE UP OF SEVEN LAYERS (SEPARATED BY CRUSHING), WHICH ADD AN ELEVATED LEVEL OF FIBRE AND MINERAL SALTS TO THE FLOUR.

THE SLOW TOASTING ALLOWS THE BRAN TO BE STABILISED WITHOUT LOSING ANY OF THE NUTRITIONAL PROPERTIES, WHILST ALSO MAINTAINING THE COLOUR.

AUTHENTIC FLAVOURS NEED CORRECT TIMING

TOASTING REMAINS AN ARTISAN CRAFT THE GRAIN IS ALIVE SO THEREFORE THERE IS NO PRESET TIME OR TEMPERATURE. YOU CAN SEE WHEN IT IS READY FROM ITS COLOUR AND HOW IT LOOKS AND FROM ITS SMELL.

THE PERFECT BLEND FOR EVERY FLOUR

BREAD, PASTA, PIZZA, PASTRIES, BISCUITS: DIFFERENT PRODUCTS THAT HAVE DIFFERENT FLOUR NEEDS. THE SECRET IS KNOWING HOW TO ARTFULLY BLEND THE DIFFERENT PARTS OF THE GRAIN, TO CREATE THE IDEAL MIX FOR EACH RECIPE. THE SLOW TOASTING ALLOWS THE BRAN TO BE STABILISED WITHOUT LOSING ANY OF THE NUTRITIONAL PROPERTIES, WHILST ALSO MAINTAINING THE COLOUR.