Scientific studies of STEFAN STEINMETZ

STEFAN STEINMETZ flours were compared with conventional flour and ecologically produced flour in various scientific studies:

  • Reduction of microorganisms up to 85 % (LEFO Institut, Ahrensburg)
  • Reduction of mycotoxins (fungal toxins) up to 100 %
    (LEFO Institut, Ahrensburg)
  • STEFAN STEINMETZ grain contains 100 % of vitamins and minerals  (Bundesforschungsanstalt für Getreide und Kartoffelverarbeitung, Detmold)
  • Reduction of pesticides up to 70 %
    (Bundesforschungsanstalt für Getreide und Kartoffelverarbeitung, Detmold)
  • Reduction of heavy metals like lead up to 50 %
    (Institut für Lebensmittelwissenschaft, Universität Hannover)
  • Improvement of taste by removing bitter wood fibre husk
    (Institut für Lebensmittelwissenschaft, Universität Hannover)
  • Better digestion by removing the outer waxy husks
    (Institut für Lebensmittelwissenschaft, Universität Hannover)

 

Compared to Organic grain STEFAN STEINMETZ grain exhibits the following traits:

  • STEFAN STEINMETZ grain can contain fewer microorganisms (up to 59 %) and moulds (up to 97 %) than organic grain

(LEFO Institut, Ahrensburg)