Flours

Whole barley flour, rich in beta-glucans (20%), is an ingredient that provides 40% fiber. Its beta-glucans, the only ones with EFSA-approved claims, offer multiple benefits:
-Increased satiety: thanks to its high viscosity, it helps control appetite and reduces calorie intake.
-Ferments in the colon, improving intestinal transit.
-Cardiovascular health: helps reduce cholesterol levels and supports heart health.
-Blood sugar control: regulates blood glucose levels, making it beneficial for people with diabetes or prediabetes.

In addition to its nutritional properties, this flour also stands out for its functionality, contributing viscosity, a pleasant texture, and a neutral taste.

Fava bean flour is a versatile ingredient with high nutritional value, ideal for applications seeking functional and sustainable solutions. It stands out for its high protein content (20%) and fiber (4.7%), and its ability to emulsify, thicken and gel, making it suitable for various applications such as bakery, meat and dairy analogues. In addition, it is a highly sustainable option due to nitrogen fixation during cultivation and efficient use of resources, contributing to the reduction of the carbon footprint in final products.

Linseed protein comes from linseed and acts as an emulsifier in many applications. It can replace egg in vegan mayonnaise or brioche and it can also replace guar gum, soy lecithin and mono-diglycerides in some bakery products.
Product of natural origin, sustainable and partially degreased. Available in conventional and organic quality.

Oat flour is manufactured from pure, gluten free, premium quality milling oats.
Available in standard and hydrolyzed (water soluble) quality.

Rice flours are used as texture agents and thickeners. They provide smooth and creamy textures and are a gluten free ingredient.
Available in a wide range of qualities with different properties (standard, pregelatinized, waxy, organic, different particle size, etc).

Soybean flour is manufactured from genetically non-modified soybeans, with high quality nutritional proteins.
Available in different qualities (enzymatically active, toasted, defatted, etc.).
Also available in soybean grits.

Textured soy flour is obtained from non-genetically modified soybeans and is characterized by its content of high-quality nutritional proteins.