Organic flour from soft wheat. It is characterized by low absorption and a low level of strength. Suitable for the production of biscuits and pies.
100% rye flour (type 1150) used for the production of bakery products.
50% concentrate for the preparation of bread with CHIA (Salvia Hispanica) and sunflower seeds. Source of Ω3 fatty acids and fiber
Cooked oat flour used in bakery products.
50% concentrate for the preparation of bread with puffed corn and sunflower seeds, a source of fiber