Developing gluten-free formulations
Sorghum and millet offer new cereal bases for pasta, baked goods, biscuits, snacks or prepared meals.

Working on texture and functionality
Particle size, heat treatment, or extrusion can be used to vary the hydration, viscosity, and texture properties of cereal flours.

Simplifying implementation
Our pre-cooked formats shorten preparation times and make it easier to incorporate sorghum into prepared dishes, fillings, salads, and catering solutions.