Our Capabilities

Creating exceptional grain blends is an art form that relies on mastering and carefully following a series of processes. Each step contributes to the quality and flavor of our products. Discover our technological processes, where tradition meets innovation.

  • Milling

    Milling is an ancestral practice that we still honor today at Farinart. Grains are delicately rubbed between millstones, maintaining their nutritional integrity while ensuring a perfectly ground texture. It’s the method of choice to preserve both the oil quality and vitamin B complex content of the grains.

    Our cold milling technique is ideal for preparing flour from grains like flaxseed, chia, pumpkin, and sunflower seeds, whose fat content is higher than other seeds. This technique is used to prevent oxidation, the nutritional deterioration of the fatty content of these ingredients. Lower temperatures maintain the integrity of the nutrients, creating flour that is rich in flavor.

  • Cracking

    Cracking is a method of grain fractionation that creates pieces of varying sizes, that add a unique, crunchy texture to our blends. Whether you’re looking for semolina, cracked grains or coarse flour, we can provide custom cracked grains upon request.

  • Flaking

    Flaking brings a light, airy texture to grains and cereals. The grains are delicately flattened, preserving their freshness, and creating diverse options for many different uses.

  • Roasting

    Roasting enriches our grains with a wide variety of complex flavors. This technique adds notes of sweet, roasted caramel, delivers a crisp texture and improves digestibility.

  • Sprouting

    Sprouting is the process of soaking grains, which is then sometimes completed by drying. This process increases the nutritional potential of the grains and releases new flavors. The organoleptic qualities of sprouted grains vary according to temperature and soaking time. Longer soaking times increase the release of sugars and the impact of caramel color and flavor in applications. Sprouting makes grains easier to digest, as well as elevating their protein profile and mineral absorption.

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  • Malting

    Malted grains follow the same sprouting process but over a longer period, meaning a greater amount of carbohydrates are converted to simple sugars. After drying, the grains are heated until the desired caramelization is achieved. This caramelization, depending on the grain, can result in a strong, pleasant flavor and golden color. The malting process leaves grains with a slightly sweet flavor, making it easier to reduce the amount of sugar in bread recipes. Nutritionally, like sprouted grains, malted grains are easier to digest, and their nutrients are more bioavailable.

    Our sprouted and malted grains are available as is, cracked or milled, and were declared whole grains by AACCI:

    “In early 2008, AACCI’s Board of Directors decreed that, “Malted or sprouted grains containing all of the original bran, germ, and endosperm shall be considered whole grains as long as sprout growth does not exceed kernel length and nutrient values have not diminished. These grains should be labeled as malted or sprouted whole grain.”

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Allergen Management

Let us handle your allergens. Farinart has effective procedures in place to prevent cross contamination of product with allergens that are not present in the product but present on the same production line or plant. Relying on rigorous standards that guide all our operations, we can prepare blends "with sesame, without soy", "with soy, without sesame" or "without sesame & soy."

Our Facilities

Farinart has several key facilities, ideally situated in Saint-Liboire, Thetford Mines, Saint-Guillaume and Saint-Cyrille. Each of these units plays an important role in our production process and contributes to our reputation for excellence.

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