Our precooked flours are obtained by thermal treatment with steam of legumes and mix; then they are dehydrated and micronized to the required granulometry. Choosing steaming is due mainly to preserve the products’ organoleptic characteristics. This is the factor that determining a higher quality of the final result. There pre-cooked flours are used to produce soups and creams of prepared vegetables, as well as thickners. They can be obtained from beans, chickpeas, lentils, broad beans, peas, soybean,… they can be used in the formulation of yogurt, cosmetics, flavoured products and thickeners.
Our attentive controls on plants, the respect of HACCP manual and of our ISO 9001:2008 protocol and ISO 14001:2004 protocol, allow us to guarantee a production suitable to regulation and to nature.