Flour made from barley used for the preparation of bakery products
Flour made from the seeds of the Lens Culinaris plant.
50% concentrate for the preparation of German-type bread, enriched with a B vitamins ( Β1, Β2, Β3, Β5, Β6, Β9, Β12 ) and trace elements, calcium, potassium, phosphorus, and iron.
Wholemeal flour from organic durum wheat.
Flour mixture for the production of bakery products without gluten.