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To prevent the onset of fermentation and degenerative phenomena that can generate from the moisture naturally present in the cereal, it’s necessary to treat the crops in order to remove the excess moisture.
Thanks to drying, the correct shelf life of the grain is guaranteed, and the cereal can be prepared for subsequent processing. At the time of harvesting, the humidity inside the cereal can typically vary from 17% to a maximum of 40%, while for selling the safety limit is typically between 13 and 14%. This level guarantees the higher shelf life by preventing crop degeneration mechanisms.
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