Our maize grain press cake is obtained using a process of lamination, cooking and pressing without the use of solvents. The product uses national maize grain NO GMO which is particularly rich in enzymes and  yeasts.

Pressing occurs by using highly advanced and innovative presses that develop the dietary characteristics, allowing the safe, hygienic production of the press cake similar to an extrudate or flake, whose digestibility,  integration of protein and starch (gelatinised) is 3 times higher.

Rich in natural vitamin E (d-alpha tocopherol) fatty acids Omega 6 – Omega 3.

The advantages of this particular production procedure compared to the common maize grain are: