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

  • No associated products at the moment
  • Other recipes that may interest you

    card image placeholder
    Irresistible Bread

    card image placeholder
    Cocktail Sauce

    In sauces, legume flours play their emulsifying role while thickening the preparation and improving the…

    card image
    Red Lentil Shortbread

    Gluten-Free / Source of vitamin A

    View all our recipes