Cereals provide most of their nutritional capacity in the form of starch, but they are also important sources of protein, fiber and fatty acids.
Those wholemeal and peeled give the greatest nutritional contribution, it is advisable to always soak them for one night, so as to shorten the cooking time.
Each product is accompanied by a specific form where the soak times are indicated, cooking, and the final use.
Bongiovanni S.r.l. | Via Case Molino di Pogliola
12089 Villanova Mondovì (CN) - Italy
Rea CN 111928 | cap. soc. 50.000 € i.v.
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