Cashew Flour organic

In this processing step, the press cake is finely milled in the absence of oxygen at very low temperatures using a gentle process (kryonert®). This process and the special surface structure the product acquires prevent any reaction with potential reactants such as atmospheric oxygen. As a result, the protein does not turn rancid despite its residual fat content.

For microbial reduction (Bactosafe), the raw protein is treated in a pressure chamber that can be hermetically sealed. Depending on the product, residence times during steam treatment range from 39 seconds to 15 minutes, at temperatures of up to 140 °C.

The right combination of temperature, steam and time achieves the desired microbial reduction. This ensures product safety and at the same time extends storage life.

CO₂ extraction reduces the fat content of the product to approx. 2%. The CO₂ used is biogenic and is generated during the production of bioethanol fuel from plant material. The amount used corresponds to the amount of CO₂ that the original plant removed from the atmosphere during its growth; only this amount is released again in the extraction process.

The CO₂ used is non-toxic, has GRAS status (Generally Recognized As Safe) and can be used in food without restriction. The extracted products can be used without further post-processing.