Stabilized Bran & Germs

Longer shelf life profits everybody.

Human consumption of cereal bran and germs is increasing. The preservation for longer shelf life is achieved through heat- or hydrothermal treatment. The process inactivates the enzymes and prevents the decomposition of free fatty acids. In this way, Bühler extends the shelf life of bran and germs from three to six months. A pleasing side-effect of the process is that it also gives the finish products a better taste.


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