Flour of precooked cereals in various degrees of pregelatinisation of the starch. They are suitable for the production sectors in which it is necessary to create structure and have binding properties flours, such as fresh and dried pasta, snacks, creams etc. (GLUTEN<20PPM)

  • Whole CORN flour

  • CORN flour

  • BROWN RICE flour

  • RICE flour

  • CHICKPEA flour
  • LENTIL flour