Technical / White Paper

Viogerm® and your truly wholegrain product

Format: PDF file | Document type: Technical / White Paper | Promoted Content

This Technical / White Paper has been written by Hochdorf Nutrifood Ltd - BEST PARTNER for nutrition solutions at every stage of life , and any views and opinions expressed do not necessarily reflect those of www.bakeryandsnacks.com

Hochdorf

The high content of unsaturated fatty acids in wheat germ limits its shelf life, so the wheat germ is removed during flour production. This means that “whole grain flour” is deprived of its richest component, the wheat germ. Using a gentle method, HOCHDORF stabilises the wheat germ to VIOGERM®, preserving this richness in protein, dietary fibre, minerals and vitamins. Learn more about the treasure of wheat: download the white paper to discover the world of VIOGERM® today.

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