Precooked chickpeas flour

Precooked white beans flour Beans which are ground and steam-cooked, dehydrated. Particle size and peas type can be varied according to the requirements of the customers PHYSICAL AND CHEMICAL PROPERTIES Appearance: floury. Particle size: - 0 – 300 micron Smell: rosted Colour: avory white. Taste: typical of the product. Solubility: unsolvable This product can be used as food ingredient in various formulas or as thickener

Precooked lentils flour Lentils are ground and steam-cooked, dehydrated. Particle size and peas type can be varied according to the requirements of the customers PHISICAL AND CHEMICAL PROPERTIES Appearance: floury. Particle size: - 0 – 300 micron Smell: rosted Colour: green Taste: typical of the product. Solubility: unsolvable. Specific weight: 0,825 +/- 0,025 (p/v) This product can be used as food ingredient in various formulas or as thickener

Farina Piselli precotta - GREEN PEAS FLOUR Peas which are ground and steam-cooked, dehydrated. Particle size and peas type can be varied according to the requirements of the customers PHYSICAL AND CHEMICAL PROPERTIES Appearance: floury. Particle size: - 0 – 500 micron - according to customer’s requirements Smell: typical of the product. Colour: little green/little yellow. Taste: typical of the product. Solubility: unsolvable. Specific weight: 0,6 – 0,7 kg/litre This

FARINA DI FAGIOLI PRECOTTA (borlotti beans flours) Beans which are ground and steam-cooked, dehydrated. Particle size and peas type can be varied according to the requirements of the customers. PHYSICAL AND CHEMICAL PROPERTIES Appearance: floury. Particle size: - 0 – 500 micron - according to customer’s requirements Smell: typical of the product. Colour: typical of the product. Taste: typical of the product. Solubility: unsolvable. Specific weight: 0,6 – 0,7 kg/litre Th

Our pre-cooked flours are obtained by thermal treatment with steam of cereals, legumes and mix; then they are dehydrated and micronised to the required granulometry. Choosing steaming is due mainly to preserve the product's organoleptic characteristics. This is the factor determining a higher quality of the final result. These pre-cooked flours are used to produce soups and creams of prepared vegetables, as well as thickeners. The pre-cooked flours can be used as alimentary ingredients in dif