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    Horse flaked feed

    Mangimi con cereali e legumi fioccati per cavalli Mangimi con cereali e legumi fioccati per cavalli
Granpremium mix cereali e legumi fioccati con sali minerali e vitamine per cavalli sportivi

Steamed cereals and legumes specially designed for a horse's daily diet. Flaked feeds made of natural raw cereals (maize, corn, oat and barley) carefully selected and processed using the latest technology in steam cooking and flaking. This technique increases feed efficiency and nutritional values, enhancing absorption and digestibility of cereals and legumes, and assuring superb sanitary qualifications. The steam-flaking process offers several advantages, as the raise of feed digestibility and palatability, its complete sterilization and the elimination of the anti-nourishing factors. The use of flaked feeds allows also an improvement of the satiety sensation and optimizes the use of feeds of a low biological value.

Thermo-flaking process: why choose thermo-flaked cereals?

  • Molecular modification of starch
  • Outside modification of feed
  • Elimination of antinourishing factors
  • Increase of feed digestibility
  • Sanitary qualification of feed
  • High increase in palatability
  • Improvement of satiety sensation

Cereali fioccati


Cottura a vapore


Benessere digestione e intestino


  • Flaked cereals
  • Steamed
  • Highly digestible

Frequent questions


Thermo-flaking process:
why choose thermo-flaked cereals?
The steam cooking process and the rolling of cereals act on the chemical and physical structure of starch, first favouring its transformation into dextrins and less complex sugars and then with the loss of its crystal structure, as a consequence of the gelatinization process. These modifications mean an improvement of the feed digestibility, as well as a higher absorption rate, which can be quantified in approximately the double quantity, if compared with the dry milled grain.
The reduction of caryopsis into sheets or flakes causes a high increase of the feed volume, favouring a longer ingestion. A larger surface is in contact with gastric juice, improving the digestion.
Cooking at the optimum temperature is the only way which allows inserting cereals and legumes (soy, sorghum, etc.) into the rations, otherwise they would be unusable due to their contents of antinourishing factors.
The digestibility of starch is improved, thanks to its transformation into dextrins. In the case of maize the transformation goes from 34% in grinded cereal to 87% in flaked cereal, while for barley it goes from 61% to 81%.
The steam-flaking process supplies an optimum sanitary qualification of cereals and legumes, as it eliminates all kinds of parasites and mycotoxins.
Advance of satiety sensation with increase in the insalivation, being the volume of flakes larger than those of normal grains.
Termofioccatura processo di lavorazione

The thermo-flaking cereals process