It is known that raw fìbres have the property of absorbing water and biliary acids and have an important action in the digestive process.

Wheat bran is an innovative product that differs from other similar products because its toasting gives it a special natural taste. This toasting allows the product to be used practically and quickly and to be introduced in diets that don’t allow the use of liquids, such as soups and milk, with which wheat bran is commonly served.

Bacteriological improvement takes place by inactivating the lipotic enzymes through, the application of the HTST (High Temperature Short Time) system, that permits high temperature treatments inside the system to be reached in very short permanence times, leaving the organoleptic characteristic of the product itself unchanged.

The quality of the wheat bran is also guaranteed by a constant check of fats, proteins and ashes using advanced techniques and the experience of a highly qualified staff.

Thanks to its toasting process, wheat bran has become an food stable. It can be eaten naturally (2-3 teaspoons a day) or is delicious served with yoghurt and lightly warmed liquids (milk, tea, soup). It is ideal in enriching any recipe with fibre: pizza, fresh pasta, and pastery un general, in a percentage of 15/20%.