Flour with multiple sensory and functional qualities. Characteristics of the fat content in these semi-finished products, are acting as technological properties permitting to be emulsifiers, binders, stabilizers and structuring of the dough. (GLUTEN<20PPM)

  • Brown LINSEED flour

  • Golden LINSEED flour

  • Proteic CORN GERM flour

  • Toasted FIBER RICE flour

  • Proteic SUNFLOWER flour