Discover the distinctive flavour and properties of legumes
Source of proteins, rich in fibres and taste
The protein content of amaranth seeds, combined with the energy value of lentils and maize, results in a crunchy and flavourful baked cracker.
Source of proteins, rich in fibres and taste
The protein content of amaranth seeds, combined with the energy value of lentils and maize, results in a crunchy and flavourful baked cracker.
The proteins of beans, the flavour of buckwheat
Our crackers with bean and buckwheat flour contain inulin that – added to the amount naturally contained in many kinds of vegetables can have a prebiotic effect and contribute to balancing our bacterial gut flora.
The proteins of beans, the flavour of buckwheat
Our crackers with bean and buckwheat flour contain inulin that – added to the amount naturally contained in many kinds of vegetables can have a prebiotic effect and contribute to balancing our bacterial gut flora.
The flavour of chickpeas with starch and fibres!
The flavour of chickpeas with starch and fibres!
With their barley, oats and chia seed content, they are the ideal snack if you are looking for flavour and balance.
The flavour of chickpeas with starch and fibres!
The flavour of chickpeas with starch and fibres!
With their barley, oats and chia seed content, they are the ideal snack if you are looking for flavour and balance.
