Abstract: The process for the enzymatic processing of the third phase of dough separation containing both B-starch and the soluble flour components is effected by adding, after the usual mechanical separation of A starch and gluten, amylases and hemicellulases to the third phase of dough separation, immediately heating at temperatures of from 55 to 75° C., preferably 60 to 70° C., and immediately concentrating by evaporation following saccharification and pentosane partial hydrolysis. The thus obtained product can be advantageously employed as a partial or complete substitute of dairy raw materials or vegetable carbohydrates in animal feeds, food products and ices.