Germe di grano biography
Cereal germ
Reproductive part of a grass seed
The germ of a cereal grain is the part that develops into a plant; it is the seed embryo. Along with bran, germ is often a by-product of the milling that produces refined grain products. Cereal grains and their components, such as wheat germ oil,rice bran oil, and maize bran, may be used as a source from which vegetable oil is extracted, or used directly as a food ingredient. The germ is retained as an integral part of whole-grain foods. Non-whole grain methods of milling are intended to isolate the endosperm, which is ground into flour, with removal of both the husk (bran) and the germ. Removal of bran produces a flour with a white rather than a brown color and eliminates fiber. The germ is rich in polyunsaturated fats (which have a tendency to oxidize and become rancid on storage) and so germ removal improves the storage qualities of flour.
Wheat germ
Wheat germ or wheatgerm is a concentrated source of several essential nutrients, including vitamin E, folate (folic acid), phosphorus, thiamin, zinc, and magnesium, as well as essential fatty acids and fatty alcohols. It is a good source of fiber.White bread is made using flour that has had the germ and bran removed. Wheat germ can be added to protein shakes, casseroles, muffins, pancakes, cereals, yogurt Wheat germ can become rancid if not properly stored in a refrigerator or freezer and away from sunlight. Some manufacturers prevent rancidity by storing wheat germ in vacuum-sealed glass containers, or by placing an oxygen-absorbingsachet inside air-tight packaging.
Other uses
In molecular biology, wheat germ extract is used to carry out cell-freein vitrotranslation experiments since the plant embryo contains all the macromolecular components necessary for transla
The vital wheat germ
The heart of a grain of wheat is the most nutritious, vital, fragrant and golden part.
Wheat germ is one of the most complete natural food supplements. By adding living wheat germ to our diet, we are sure we’re adding rich and balanced nutritional factors. The high level of vitamins it contains makes it one of the most effective natural antioxidants, whilst its polyunsaturated fatty acid content helps us to strengthen and protect the cardiovascular system and the cellular integrity of our body.
The wheat germ in flour
The most precious parts of the grain, in your flour.
A dough with wheat germ flour is better, more fragrant, and more digestible. It raises the body’s immune defences, has a re-balancing action on the metabolism and slows down ageing. It is good for health, sight and even mood because:
- It gives the mixture more fragrance, flavour, taste and lightness, as well as the unmistakable golden colour, because it improves the Maillard’s reaction.
- It provides calcium, phosphorus, magnesium, amino acids and vitamins, for maximum well-being.
- It also promotes the full rising of the dough thanks to the presence of simple bio-available sugars within vital wheat germ.
- It ensures consistent results and quality, and facilitates the processing of doughs, helping you to maintain the high reputation of your company and make you stand out from the competition.
Molino Vigevano 1936 patent
We have patented our own process for preserving the vitality and active ingredients of the wheatgerm, by cold extraction and stone milling. Designation Morelli 1860 Croxetti, Germe di Grano, with wheat germ Date of minimum durability Last date of minimum durability: 18.7.2026 Up to Ø 851 days from date of shipment. Availability NOW AVAILABLE cooled Product No, uncooled product Intrastat number (Product number, customs tariff number, code number, HS code) 19021990 Manufacturer (Responsible entrepreneurs) Antico Pastificio Morelli 1860 Srl, San Romano Via S. Francesco 8, 56020 Montopoli in Val d`Arno, Italien. produced in the country | ISO Italien | IT Ingredients Pasta made from durum wheat semolina. Hard wheat semolina, water. Cooking time: 9 - 10 minutes. Store cool and dry. Nutritional table (26633) per 100g / 100ml Calorific value 1494 kJ / 357 kcal saturated fatty acids 0,3 g of which sugars 2,2 g Il germe dei cereali è la parte riproduttiva del seme, ovvero l'embrione, che germina in una nuova pianta. Insieme alla crusca, è un sottoprodotto della macinatura dei cereali. La macinazione dei cereali separa l'endosperma sotto forma di farina bianca, rimuovendo la crusca, ricca di fibre, che riduce il valore energetico per unità di peso della farina e le conferisce un colore scuro, e il germe che, essendo ricco di acidi grassi polinsaturi, tende ad irrancidire riducendone la conservazione. Il germe è presente nei prodotti alimentari a base di cereali integrali e può essere usato per l'estrazione di olio vegetale. Il germe di grano è ricco di sostanze nutritive essenziali quali vitamina E, acido folico, fosforo, tiamina, zinco e magnesio, così come acidi grassi essenziali, alcoli grassi e fibra alimentare. Il pane bianco è realizzato con farina bianca, privata del germe e della crusca. Il germe può essere invece aggiunto in alcune preparazioni dolciarie, come muffin, pancake e biscotti, e in prodotti come integratori alimentari, yogurt e altri. Il germe di grano può irrancidire se non conservato adeguatamente in frigorifero e protetto dalla luce diretta del Sole. In biologia molecolare il germe di grano è usato per esperimenti di traduzione genicain vitro, in quanto l'embrione della pianta contiene tutte le macromolecole necessarie per la traduzione dell'mRNA in amminoacidi, ma contiene livelli relativamente bassi di mRNA proprio. In biochimica, è usato per isolare alcune glicoproteine, in quanto contiene lecitina, che si lega fortemente ad esse.
In this way, unlike competing products, the germ is not roasted by the extraction process and preserves all of its vitality and active ingredients. The vital wheat germ of Molino Vigevano 1936 is a precious golden powder that, together with careful selection of the best Italian and foreign grains, makes the flours easier to process, lightly leavened, highly digestible and n Morelli 1860 Croxetti, Germe di Grano, with wheat germ
Gluten:Weizen
Traces: Eggs
Traces: Fish
Traces: MolluscsGerme (cereali)
Germe di grano
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