Sauces and creams

Wholemeal flour from pulses and cereals, pre-cooked, pre-gelatinised, predusts, batters and breadcrumbs for sauces and creams

Pregelatinized and pre-cooked flour have a gelling effect, providing texture and creaminess in the final application.

Using natural pulses and grain flour in the production of soups and bouillons substantially improves their nutritional profile.

Our breadcrumbs are the perfect choice for the preparation of gluten-free salmorejo, for example.