Organic Cereals

Organic Cereals

Wheat, Spelt and Corn from Organic Production EC 834/07

Sorgeva Soc. Coop. and Bioplus s.r.l. produce and market cereal products aimed at the processing industry. The productions are well distinguished and offer products: Fully Organic: Organic Regulation EC 83/07; Integrated Production: Integrated Environmentally Friendly Regulation EC 1968, Measure 214, Action 1
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Durum wheat

Durum Wheat from Integrated and Organic Production

One characteristic that distinguishes durum wheat from soft wheat is that at maturity the caryopses are glassy and not floury.

This is due to the particular protein composition of durum wheat, which therefore gives mainly semolina and not flour. The properties of durum wheat proteins mean that the masses obtained by kneading semolina with water are particularly suitable for making pasta. In addition to the widespread pasta, many Mediterranean foods are based on durum wheat, of which the best known are couscous and bulgur. Some special types of bread are made from durum wheat flours.
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Corn

Corn from Integrated and Organic Production

Corn is a crop that finds different purposes of use. It is widely used for human nutrition in many ways both directly (boiled corn or popcorn) and from products derived from its flour (polenta) , processed products such as corn flakes and hundreds of other uses such as oils.

Corn is also used for animal feed, energy production (ethanol) as well as for therapeutic uses (herbal teas or oils).
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Spelt

Spelt from Integrated and Organic Production

Spelt is famous for being the staple food of the Roman legions who set out to conquer the world . It was mainly used to make bread, flatbreads (libum) and polenta (puls).

The word "flour" is obviously derived from "spelt." Its cultivation has gradually declined over the centuries, supplanted by soft (descended from large spelt) and hard (descended from medium spelt) wheat, with higher yields and lower processing costs. In recent years, thanks to its flavor and important nutritional properties, spelt is making a comeback in the market.
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Soft wheat

Common wheat from Integrated and Organic Production

Soft wheat is particularly suitable for the production of flour for bread and pasta, and there are several types commercially available that are suitable for the product to be prepared. The milling industry absorbs much of the product for the reduction of flours used in breadmaking.

In addition to flour, starch, puffed foods for dietetics and, after fermentation, alcohol are also obtained. With modern milling techniques, the germ is separated from the wheat caryopsis, from which wheat germ oil can be made, used mainly in the production of soaps
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