Antioxidant. It prevents rancidification of food and the creation of unpleasant odours by stabilising and isolating the free radicals of fatty acids of products added.
50% concentrate for the preparation of breads with a low glycemic index <54, source of fiber, enriched with B vitamins(Β1, Β2, Β3, Β5, Β6, Β9, Β12), trace elements (iron, calcium, phosphorus, potassium)
Flour made from barley used for the preparation of bakery products
30% concentrate for the preparation of bread with flax seeds, source of Ω3 fatty acids > 0.3 gr
Flour mixture for the production of bakery products without gluten.