Think of thermised legume flours to enhance instant purées: red beans, chickpeas, white beans, etc. They improve their nutritional profile and give a real originality to their taste!
1
Our recipe
Potato flakes – 68.7%
White bean flour – 30.3%
Salt – 1%
Water – 50%
Semi-skimmed milk – 50%
2
Our process
Mix the dry mix and liquids warmed to 100°C together with a whisk until complete dissolution of the dry ingredients ;
Let the mixture rest at room temperature for 2 min.
3
List of ingredients
Milk, Water, Potato flakes (Potato, Emulsifier: Mono- and diglycerides of fatty acids, Aromas, Spices, Antioxidant: Rosemary extract), White bean flour, Salt.
Allergens: Dairy.
4
Associated products
Other recipes that may interest you
La Baguette de la Nouvelle Agriculture
"La Nouvelle Agriculture" wheat flour is the result of traced and milled wheat produced according…
