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Flour for the production of high quality bakery products with high protein content and rich in fibers

DESCRIPTION

100% whole wheat flour of common foreign wheat, chickpea flour, dry wheat gluten, wheat protein, lentil flour, peas flour, malt flour, peas fiber, dried rye yeast

STRENGTHS

  • High protein content
  • Source of fiber
  • Higher nutritional value than common bakery flours

BENEFITS FOR THE PROFESSIONAL

  • Special aroma and taste of final products
  • Enriching its range with high nutritional value products

PROUCED PRODUCTS

  1. Bread
  2. Breadsticks
  3. Bagels
  4. Bars