Pre-gelatinized flours

The production of pre-gelatinized flour uses only genuine and untreated cereals and legumes. Through innovative manufacturing processes such as extrusion, oven drying or drum dryer technology, barley, rice, wheat, spelt, chickpeas, beans, rye, peas, corn, beans, lentils and buckwheat pre-gelatinized flours keep the flavor and nutritional characteristics of raw materials. Pre-gelatinized flours absorb more water than the raw flour, making the dough more structured, thicken sauces and soups in ready-made dishes, and improve the fragrance and the shelf life of packaged products.