Confectionery corn flour

At the first technical stage we clean corn grains from husk, impurities, dirt and etc. Our confectionery corn is a powder-crushed mixture of germ, which are separated from the grain part of corn (endosperm) at the second stage of our production stage, which allows us to obtain confectionery corn flour with unique energy performance, useful fats, proteins and amino acids and minerals. Confectionery corn flour is full of main energy and physiological corny speech. Stackable for the whole amount of 1/10 part of the grain, the germ is replaced by 4/5 of the whole fat of the grain (close to 82%), close to 4/5 of the mineral waters and 1/5 of the grain protein. Newer has a large quantity of cellulose, phosphatides and a complex of water and fatty acids (carotene, vitamin A, timin (B1), riboflavin (B2), alpha-tocopherol (E), pantothenic acid) ... Instead of α-tocopherol in the corn germ of maize become 11.21 mg / kg. Confectionery corn flour TM MealWorld is rich in gluten, proteins, vitamins B1, B2 and B5, minerals, rich in useful trace elements and contains a complex of useful biologically active substances and amino acids, so they are very useful for humans, unique in their properties in the production of cereals, breads snacks, dietary supplements and mostly in confectionery industry, etc.