Industry Sector

Yellow and White Corn:

• Hominy grits for snacks
• Corn semolina for polenta
• Marano-type corn semolina for polentas with high organoleptic qualities (taste and color)
• Refined corn flours for pasta, baked goods, and pastry
• Refined pre-gelatinized corn flours for high-quality pasta and pastry
• Pre-cooked corn flours for instant polenta
• Whole corn flours, both raw and pre-cooked

Rice:

• Carnaroli rice
• Vialone Nano rice
• Thai rice and Black Venere rice
• Rice semolinas
• Raw white and semi-polished rice flours for pasta, baked goods, and pastry
• Pre-gelatinized white and semi-polished rice flours for high-quality pasta, baked goods, and pastry
• Whole buckwheat flour for pasta, baked goods, and pastry
• Pre-gelatinized buckwheat flour for high-quality pasta, baked goods, and pastry
• Hulled buckwheat flour, both raw and pre-gelatinized, for high-quality pasta, baked goods, and pastry

Quinoa:

• Whole quinoa flour for pasta, baked goods, and pastry

Buckwheat:

• Whole and hulled buckwheat flour for pasta, baked goods, and pastry

Hemp:

• Hemp flour for pasta, baked goods, and pastry

Teff:

• Teff flour for pasta, baked goods, and pastry

Amaranth:

• Amaranth flour for pasta, baked goods, and pastry

Sorghum:

• Sorghum flour for pasta, baked goods, and pastry

Millet:

• Whole millet flour for pasta, baked goods, and pastry

Chickpeas:

• Chickpea flour, both raw and pre-gelatinized, for high-quality pasta, baked goods, and pastry

Peas:

• Pea flour, both raw and pre-gelatinized, for high-quality pasta, baked goods, and pastry

Lentils:

• Lentil flour, both raw and pre-gelatinized, for high-quality pasta, baked goods, and pastry