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Made with 4 Italian legumes that must have followed the LEGÙ® production process, i.e before being ground and made flour they are: left to soak, steamed whole so as not to lose the mineral salts, decorticated and dried at low temperature.
It can be used as a replacement for: • eggs for pancakes, muffins, shortcrust pastry; • cornstarch and other starches to thicken creams; • isinglass or agar agar for pudding and panna cotta; • cereal flour in the most classic Italian recipes.
It can also be mixed with flours traditional to obtain a more dough rich in protein and fiber, softer, more light, more digestible and tastier.
