Less sugar and less salt, more nutrients, more fibre, more traceability, better safety and environmental controls: the breakfast cereals market is very demanding.
The big benefit of our range is the variety it offers: flaking grits for corn flakes, semolina for extruded products, nutritional ingredients, pellets for hot air expansion, puffed cakes ... all supported by the expertise of our engineers in extrusion techniques.
Flaking grits for corn flakes and semolinas for extruded products
The flaking grits, grits and corn flour of mct have been created to fit the requirements of the market for breakfast cereals. Our varieties are selected for their extrusion and lamination qualities.
Integrated into the Limagrain development chain is our access to selected varieties grown by our farmers using specific techniques. An approach that we continue at the silo by a policy of allotment and storage that is based on the way the grain was grown.
Nutritional ingredients
Westhove functional flours are stabilised by the farigel process. This patented process preserves the taste and controls the microbiological qualities and the freshness of the flour.
By milling the whole cereal grain, the westhove "whole grain" products offer stability and shelf life. They reduce the bitterness and standardize the colour and size. The resulting "batch to batch" consistency is excellent, as is their functionality and ease of extrusion... without any additives.
Hot air pellets and puffed cakes
New forms of pellets, perforated or using 3D technology, open the door to countless possibilities for differentiation and high-end products. Expandable in hot air, mct cereal-based pellets blend original texture and nutritional recipes!
Discover the uses of new of our flaking grits and pellets through "puffed cakes". These cakes are really taking off in many markets: low calorie, healthy and crispy. A great new market opportunity!
