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Food, feed & confectioneryAdvanced materials
The high content of tannins in the seed coat of certain sorghum varieties and the high fat content can influence the grinding process and shelf life. We have developed an innovative process that reduces antioxidants, stabilizes lipids, and facilitates grinding.
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.
Our services and training are designed to keep you up to date on products and technologies, giving you the confidence and experience you need.
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