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Already in the beginning of the 70´s, long before the boom on the health-food sector started,
the DYK-Mill begun with the production of wholemeal flour. A special milling system was developed,
where the kernel could be milled as a whole, instead of separating the germ bud, stabilizing it by heat treatment
and returning it back to the flour, as to prevent this from getting rancid.
With this patented milling system it was achieved to de-activate the fat splitting enzymes of the kernel,
without destroying the vitamins, as done in the case of conventional milling. This way, high quality wholemeal
flour is produced with a shelf-life of at least 9 months.
Scientific tests on the flour to prove the superior quality were carried out by Prof.
Seibl of the Federal Centre of Cereal Research in Detmold, Germany.
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