Legumì

We obtain semi-finished products with a wide range of uses thanks to the physical and thermal conditioning. The applied technologies allow for a grain size range from gritz to the finest flour. In addition, the technological and sensory capacities are unaltered thanks to cryo-milling, which avoids stress during the milling phase and thus improves stability over time.

Dry thermal processes guarantee the removal of the “beany“ note of legumes: a better flavour for raw materials rich in fibre and protein.

Legumì… when you only want the best

The gluten-free pasta sector is rapidly expanding and legumes constitute the core raw material to characterise or replace corn and rice, which are widely used.  The technological aspect is guaranteed by legumes which have undergone a pre-gelatinization process, thus ensuring zero-waste in the pasta mixture. Legume based pasta differs from other products by offering a naturally enriched flavoured product and a superior sensory experience to the final customer, thus giving the brand’s distinctive note.

Similarly, roasted legume flours and grains can be easily used in the baking sector, vegetable drinks and vegetable burgers with the aim of maintaining high taste and aroma profiles of the finished product.