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.
30% concentrate for the preparation of bread with flax seeds, source of Ω3 fatty acids > 0.3 gr
Dehydrated potato flour used for the production of bakery products.
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.
Flour made from chickpeas for the production of bakery products.