Fully natural substitutes for gluten flours as well as excellent natural thickeners. They can be used in instant and cooking products. Moreover, legume flour is a very rich source of protein which can be communicated in the final product on the store shelf.
The best methods of drying natural food ingredients
- wide use of raw materials
- no additives or carriers
- thick, homogeneous texture after preparation
- velvety texture effect
Experience and knowledge
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