Flour of toasted legumes with high biological value in which anti-nutritional factors are neutralized, increasing the bioavailability of the many functional ingredients contained. For these versatile qualitative characteristics are used in many food sectors. (GLUTEN<20PPM)

  • ADZUKI flour

  • CHICKPEA flour

  • BEAN flour

  • LENTIL flour

  • PEA flour

  • Hulled FAVA BEANS flour