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This high temperature heat treatment does not exceed the 200oC mark, reaches into the core of the grains, and eliminates the existing bacteria, enhancing the product’s taste and colour profile, and maintaining its nutritional values.


Used primarily for the heat treatment of protein and/or oil seeds, toasting is a quick process that reaches temperatures of up to 100oC and enhances the product’s taste, colour and aroma, while preserving all its nutrients.


Available with and without steam, our pasteurization process is used on a large variety of products and guarantees their safety parameters, as well as the preservation of their natural properties. It also improves their flavour profile, and significantly extending their shelf life.


It the most common way to lower the water content of a product by simply dehydrating it. This process inhibits the growth of mold, bacteria, yeasts and other biological hazards.


Being one of the most common heat treatment processes, sterilization increases the product’s shelf life thanks to its very high temperatures that eliminates any microbiological germs.


This process consists in breaking the complex carbohydrate (such as starch or cellulose) inside the grains, and converting them into monosaccharide components through hydrolysis.


A succession of reductions in grain size, achieved by passing the grains between cylinders, to remove the bran and to cut the endosperm. Between each roller mill cycle, the ground grain is sifted and separated into various sizes, until the maximum amount of flour is extracted.