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!
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Our recipe
Potato flakes – 68.7%
White bean flour – 30.3%
Salt – 1%
Water – 50%
Semi-skimmed milk – 50%
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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.
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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.
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