Cooked carob flour used in 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.
Bread mix with beet and dry nuts.
Wholegrain flour from double grain wheat,suitable for the production of bakery products.
Flour type M from organic durum wheat.