Harvesting innovation

Farigel Wheat LV, the soluble flour

It is well-known that cereals have recommended nutritional characteristics in a balanced food diet. But incorporating them in drinks, milk desserts, stewed fruit dishes or other purees is not easy to achieve because of the resulting viscosity. Farigel Wheat LV, for Low Viscosity, makes it possible to introduce 5 to 15% without modifying the texture of the finished product. Apart from its ease of use, achieved through high and immediate dispersibility, it also resists pasteurization and UHT treatment, without causing any modification.

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