This system is based on the principle of convection drying, ie the heat of flour is transferred by air. The system has indirect heat exchange, which means that the combustion gases are not in contact with the product.
LT flour processed in the drying system by hot air, has significantly better qualitative evidence, both biological and technical character. This is mainly due to mild treatment with low temperature which allows improved digestibility and higher density.
The only company in the country that has added to its production process
The drying step LT (low temperature) thus ensuring a better quality product
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