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