Mixture for making whole-wheat crepes.
Cooked carob flour used in 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)
Flour made from barley used for the preparation of bakery products
Flour made from chickpeas for the production of bakery products.