Benefits of Flaked Products

Cereal Flakes are a special form (thick flake form), produced after special processing. The main stages of this processing are boiling (with the effect of steam) and compression (crushing) to take the form of flakes. But what matters is not the shape that the cereals take, but the NEW ”PROPERTIES”, the new characteristics that they acquire after the effect of the whole processing.

Thus the seeds of cereals acquire:

• Pleasant taste
• Starch assimilation much higher
• Starch digestibility up to 100%
• Increased porosity and volume surface

The diet with digestible flaked foods has the following effects (advantages):

• Perfect functioning of the digestive system
• Better use (from the digestive system – easier digestion due to its non-stress) of straw and hay
• Less consumption of cereals and food in general (fast satiety)
• Steady milk production even after 5-6 months of milk production
• Normal and constant body temperature
• Better quality and larger quantity of milk (higher fat content quality cheese production