Infra Red Micronising is a patented, dry thermal process.  The Micronising process must not be confused with microwave cookers, which use a higher wavelength.

Travelling at the speed of light, infra red energy is extremely efficient at generating heat inside absorbent materials, by causing the constituent molecules to vibrate at a frequency of 80 – 170 million megacycles/second. The result, inter-molecular friction, brings about rapid internal heating and a rise in water vapor pressure.

Infra Red Micronising is a ‘short time, high temperature’ cooking process. Cereals, oil seeds, beans and pulses are all heated in a matter of seconds, without significant moisture loss. In cereal grains, for example, a surface temperature of 100ºC is achieved in 35 seconds.

As many university studies prove, digestibility is much improved – up to 98% for barley, while starch gelatinization in maize is as high as 90%. Energy is saved because drying is unnecessary. In addition the improvement in palatability, achieved by converting starches to sugars, enhances their flavour compared to other processes.