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!


Our recipe

Potato flakes – 68.7%

White bean flour – 30.3%

Salt – 1%


Water – 50%

Semi-skimmed milk – 50%


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.


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.


Associated products

  • No associated products at the moment
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