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Grain, seeds (soya, etc.) and derivates

We have an extensive selection of natural flour types, including ones based on a wide range of gluten-free grains and pulses, including soya flour. The flour types have texturing, gelling and thickening properties. They can be used in various recipes, with particular attention to clean label and allergen-free applications. Our flour types are of European origin and ProTerra certified.

Areas of application: bread, sweet baked goods, fine confectionary, waffles, extruded breakfast solutions, cookies, wraps, snacks, nutrition bars, etc.



  • Texturing, thickening and stabilisation
  • Increased processing tolerance and shelf-life stability
  • Improves texture and yield
  • Not genetically modified
  • European origin
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