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Wheat is the primary cereal feedstock for Tereos starch and sweetener operations. At industrial scale, the grain is separated into its three components — starch, gluten, and fibre — each serving distinct industrial and food markets. Wheat starch serves food texturising, paper coating, and fermentation; vital wheat gluten supports bakery and aquaculture; and residual fractions produce bioethanol.
Wheat undergoes wet milling to separate starch, protein, and fibre for multiple downstream applications.
Wheat is received from cooperative farms, cleaned, and conditioned before entering the wet milling process.
Grain is steeped and milled to separate starch slurry from gluten and fibre fractions. Centrifugal separation yields purified starch milk.
Native starch is dried for direct sale, or converted via enzymatic hydrolysis into glucose syrups, maltodextrins, and specialty sweeteners.
Vital wheat gluten is recovered, dried, and sold for bakery improvers, aquaculture feed, and pet food applications.
Starch fractions are fermented and distilled to produce wheat-based bioethanol meeting EU renewable fuel standards.
