The revival of an ancient grain

Sorghum is the fifth most important crop worldwide. It is used to make porridge, flatbread, puffed sorghum, couscous, syrup and beer. Today, it is also used for gluten-free foods. Work with us to design your process for any type of sorghum.

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The revival of an ancient grain

Sorghum is the fifth most important crop worldwide. It is used to make porridge, flatbread, puffed sorghum, couscous, syrup and beer. Today, it is also used for gluten-free foods. Work with us to design your process for any type of sorghum.

Sorghum is very fatty so you need to run it through a stabilization process to extend its shelf life. Some varieties also have a high level of tannins in their seed coats. Getting the milling process right is therefore very important.

Our processes include cleaning and hydrothermal treatment to inactivate enzymes, pearling to take away the fatty coat and extend shelf life, grinding into flour and semolina and then finally sifting and grading.

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Our process for sorghum flour

Work with us to build your own process, comprehensively designed to produce high-quality flour with high levels of food safety. Use our state-of-the-art milling machines for the final grinding.

The Bühler process

Efficience in every step of production

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Gupfenstrasse 5
Uzwil
9240
Switzerland