The white bean is a legume. Historically used in traditional dishes for its very interesting nutritional profile, it is also of particular interest as an ingredient. It is naturally rich in protein and fibre as well as iron, phosphorus, potassium and magnesium, no less!  Incorporated between 10 and 15% in different applications (pastry, plant-based food, pasta…), it will improve the nutritional profile or add a touch of originality.


Nutritional functionalities

Recipes for Toasted White bean flour

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Toasted White Bean Flour Cake

Replacing wheat flour with up to 50% toasted white bean flour boosts the nutritional profile…


Plant-Based Catering

Pastry and Desserts

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