Preservative against fungi and bacillus. Suitable for all types of bakery products.
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)
Cooked carob flour used in bakery products.
Cooked oat flour used in bakery products.
Wholegrain flour from double grain wheat,suitable for the production of bakery products.