Products

Cereal Docks Group Food Lecithins are obtained through a process to extract oil from soybeans, sunflower seeds and rapeseeds. Lecithin is a natural emulsifier used in diverse industries. After extraction the lecithin may undergo a “standardization” process: different raw lecithin types are blended and processed to offer an optimum quality product that answers to the purity parameters required by law, which remains unchanged over time.

Cereal Docks Group Soy Protein Flour (48% Protein Content) is made by the process of extracting oil from oilseeds that allows to obtain protein flours which are distinguished having a protein content of 48%.

Cereal Docks Group Livestock Lecithin is a primary ingredient of many mixtures used in the livestock industry for feeding calves, pigs, poultry and in aquaculture. Lecithin contributes to the digestibility of foods, ensures a good emulsion of fats in the intestine, contributes to daily weight growth and optimization of the conversion index.

Cereal Docks Group Rapeseed Flour (32% Protein Content) is made by the process of extracting oil from oilseeds that allows to obtain protein flours which are distinguished having a protein content of 32%.

Cereal Docks Group Toasted soybeans are made in an American designed system, which guarantees production of “full fat” products (in other words, soybeans complete with all fats) destined exclusively for use in the feeds industry.

Cereal Docks Group Sunflower Flour (28% Protein Content) is made by the process of extracting oil from oilseeds that allows to obtain protein flours which are distinguished having a protein content of 28%.

Cereal Docks Group Bioliquid Plus is soybean, rapeseed or sunflower vegetable oil produced by extraction, refined but not chemically modified, coming from national supply chains with certified traceability. The quality is guaranteed thanks to the strict controls of theCereal Docks Quality Center equipped to comply with the specifications of most endothermic engines installed by electrical operators.

Cereal Docks Group Normal Flour (43.75% Protein Content) is made by the process of extracting oil from oilseeds that allows to obtain protein flours which are distinguished having a protein content of 43.75%.