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The whole purpose of our work is to facilitate as much human freedom as possible. That is why the products and services of our company will be made in such a way as to strengthen consumer awareness.

PETRAS BIO is the story of a family business started in 2006 out of love for the land, grain and people. The production process is in harmony with our family values, with the surrounding nature and with our desire to offer healthy products that nourish the body and enjoy the taste at the same time. We have a range of products that combines our passion – seed germination, with the experience we have gained – gentle drying production, thus giving the products raw food quality, preserving the best of nature

Our products are manufactured in two production departments:

The products are manufactured in compliance with the highest food safety standards. The
entire production flow, from the purchase of raw materials to the delivery of the finished
product, is continuously checked both internally and externally at accredited laboratories. Petras Bio’s staff is qualified, competent, trained, and constantly aware of the importance and relevance of the activities carried out.

The food safety management system is certified and continuously improved in order to produce quality products that are safe for human consumption and to reduce food safety risks.

Sprouting is a traditional method that has been with mankind for a very long time. When we moisten seeds, they absorb water and the germination process is stimulated. Thus
the seeds are washed and then subjected to the soaking process. After the seeds have absorbed water, they are left to germinate. Over the years, the Petras team has carried out extensive research to optimise the germination process, aiming both to obtain well-defined sprouts and to lower the microbial load. Soaking time, germination time and temperature specific to each seed were determined.

Once germination has taken place, the seeds are gently dried. Over time, various tests were made to optimise the drying temperature taking into account two aspects: maintaining a live seed and lowering the microbial load. These tests have resulted in a technology that allows the germinated seeds to remain alive, resulting in ‘raw food’ products. If the seeds are soaked after drying, the germination process continues.

The Empathic Food Test® is a standardised scientific method developed by researchers at WirkSensorik GmbH Germany, in which trained and unskilled observers assess the emotional and bodily sensations induced by food consumption. The Empathic Food Test® showed positive differences in favour of Petras Bio sprouted seeds compared to non-sprouted seeds, with the former generating feelings of awakening, revitalisation and energisation.

More about sprouting seeds here: https://www.wirksensorik.de/en

Compared to unsprouted seeds, 5 advantages are highlighted:

    • Increased bioavailability of iron, calcium, magnesium and zinc due to the degradation of anti-nutrient “phytic acid” that binds nutrients. This is done by the enzyme “phytase”, which is activated during the germination process. Phytic acid normally binds minerals such as zinc, iron, calcium and magnesium and is therefore considered a ‘nutrient predator’. The degradation of phytic acid generated by sprouting increases the bioavailability of these ingredients.


    • Optimized protein utilization through the degradation of protease inhibitor blockers. In addition, enzyme inhibitors located in the grain (protease inhibitors) are degraded. They normally block the mode of action of protein-splitting enzymes. Degradation of these inhibitors means that protein enzymes (proteases) can function unhindered. As a result, protein absorption and utilisation are optimised.


    • Long-lasting satiety effect by providing valuable fibre. So-called fibres are found in every whole grain seed. These have been shown to have a variety of health-promoting effects – including a long-lasting satiety effect and controlled blood sugar increases. Especially the husk of the grain is a storehouse of these valuable fibres. Also, the phytic acid mentioned above and enzyme blockers are located mainly in the husk of cereals. By sprouting whole grains, there is the advantage that anti-nutrients are reduced without having to lose the best of the grain – the hull.


    • Feeling of fullness and considerable intensification of flavour through reduced resistance. There are starches in every cereal seed. It is a long-chain carbohydrate, which due to its heavy digestibility can lead to discomfort in the form of an unpleasant feeling of fullness. The germination process leads to the formation of the enzyme ‘alpha-amylase’, which normally occurs in your saliva. In cereal grains, the hard-to-digest starch has thus already been pre-digested to the shorter carbohydrate “maltose”. This leads both to better digestibility of whole grains and a considerably reduced feeling of fullness, as well as 100% natural sweetness.


    • Increasing the valuable ingredients in grains.

Germinating cereal seeds leads to an increase in various vitamins, essential amino acids and valuable omega-3 fatty acids in the grain.

In addition to vitamins C and E, which increase the antioxidant effect of grains, the study results show that the essential, limited amino acid ‘lysine’ is three times more common in sprouted seeds than in unsprouted ones. This increases the biological value of the grain and thus improves the absorption of the protein it contains.

Sprouted seeds come exclusively from European Union countries.
Sprouted seed flour is obtained by grinding the dried sprouted seeds in stone mills.

Two technologies have been developed to obtain flakes from sprouted seeds:

  • dry flaked flakes are obtained from dried germinated seeds by means of flaking mills. They are ideal for porridge-like mixes.
  • fresh flaked flakes are obtained from sprouted seeds that are wetted by a flaking mill and then dried. These are ideal for Musli mixes.

Combining the experience of obtaining sprouted seeds with that of producing pasta, Petras Bio has developed a technology for making pasta from sprouted seeds. This involves germinating the seeds, extruding the pasta and drying it at mild temperatures.

The gluten-free pasta produced by Petras Bio are made at low temperatures throughout
the production process to avoid altering the nutritional values.

The boiling consistency of regular pasta (from wheat flour) is due to gluten. Pasta made from gluten-free flours does not have boiling consistency and will therefore disintegrate without special treatment. The boiling consistency of gluten-free pasta can be improved by gelling the starch that naturally exists in their flours. This process involves pre-cooking the flours prior to pasta production. Also, to improve the boiling consistency of gluten-free pasta, the general technology involves drying at temperatures above 100 degrees Celsius. These high temperatures give the pasta consistency and a glassy appearance. Gelatinisation of the starch in the flour and drying the pasta at over 100 degrees Celsius changes the nutritional values of the pasta.

It is very true that pasta is boiled for a short time before consumption, but there is a difference between pasta that has been pre-cooked for a longer time in the gelling process and then dried at high temperatures and pasta that has not undergone these procedures.

The first step in the process of obtaining the pasta we make is to grind the ingredients (red lentils, chickpeas, green peas) without gelling the resulting flours. To increase the boiling consistency of our pasta, we mix gluten-free flours with golden flax flour. Flax combined with water at room temperature produces a mucilaginous substance due to the soluble fibres in the raw material. This is why we add 10-25% golden flax flour to the gluten-free pasta dough to increase the consistency when boiling. Our gluten-free pasta are made with an extruder specially built for the flours we use and which works at low temperatures.

A special range is represented by gluten-free pasta with fresh vegetables: pasta with 20% fresh carrots and pasta with 20% fresh beetroot. To make these products, we mix fresh and chopped vegetables with the rest of the ingredients.

The freshly produced pasta are dried at low temperatures and are slowly cooled to room temperature and packed. With our technology, we make products that meet the requirements for raw products until they are cooked ready to serve.

We use sprouted seeds to produce a range of goodies such as: flakes, müsli, granola,
cookies, crackers.