Products

INVEJA Full Fat Enzyme Active Soy Flour is a fat-rich, active enzyme-based soy flour. It is commonly used in bread making or as a bread improver for its whitening effect and emulsifying properties. It also extends the shelf life of foodstuffs.

INVEJA Full Fat Toasted Soy Flour is a organic, conventional, high-fat, gluten-free toasted soy flour. It is used in the production of special breads, waffles, cookies, and cakes. It improves the shelf life of food, has emulsifying properties, and provides a better structure and mouthfeel. It can also partially replace eggs and milk proteins in your recipes.

The combination of legumes and cereals provides a rich, complete and balanced intake that can even be used for animal protein substitution. Our range of thermised flours provides a solid supply of essential nutrients. Indeed our thermised chickpea flour is rich in proteins, fibers and micronutrients, such as potassium, magnesium, iron, copper and phosphorus. We recommend INVEJA Toasted Chickpea Flour for the preparation of aperitif snacks.

The combination of legumes and cereals provides a rich, complete and balanced intake that can even be used in the use of animal protein substitution. Our range of thermized flours offers a solid supply of essential nutrients. Indeed, our thermized green lentil flour is rich in protein, fiber and micronutrients, such as potassium, iron, zinc and phosphorus. INVEJA Thermised Green Lentil Flour use increases the intensity of the flavors of your recipes, which is why we recommend it for the preparation of appetizer snacks.

INVEJA Micronised Lupin Flour as Farilup 200, is mainly used in the making of vegetarian burgers & patties, thus helping in the protein transition & flexitarianism.

INVEJA Whole Toasted Oat Flour is toasted with OA-T-GF is part of our specialty flour range. It is produced from unhulled oats in order to achieve the highest possible fiber content. It is also rich in protein and guaranteed gluten-free. It is therefore often used in gluten-free alternatives to bread, cookies, and biscuits.

In order to design our range of native flours, we have selected traced raw materials because they met sensory and technological criteria, but also for the essential nutrients they provide to our diet. Indeed, our shelled fave bean native flour is rich in proteins and fibers. We recommend INVEJA Shelled Fava Bean Native Flour in the making of sweet biscuits.

INVEJA Blond Lentil Native Flour contain more protein and micronutrients, fiber and has a enhanced taste with increased viscosity.

INVEJA Whole Millet Native Flour is a native flours, selected traced raw materials that meet sensory and technological criteria, but also for the essential nutrients they provide to our food. Indeed, our native whole millet flour is therefore rich in protein, magnesium, iron, phosphorus, copper and vitamins B1, B6 and B9.

INVEJA Lupin Protein Concentrate is a lupin protein concentrate that will bring the perfect texture to your sticky and crispy cake doughs. In addition, our Lupin Protein Concentrate provides you with the proteins you need for your good health while being able to partially replace eggs in your recipes. Perfect for flexitarians.

INVEJA Wheat Textured Protein 65% – S is a wheat textured protein with 65% protein between 2 & 10 mm. Our TVPs (Textured Vegetable Proteins) are a real asset for protein transition & flexitarism. They can be used in vegetable products but also in vegetable & animal protein mixes. Our TVPs are mainly made from ingredients of French origin and all guaranteed GMO-free. Our process is clean, without the addition of technological aids. It is purely mechanical, combining temperature, pressure, humidity & shearing.

The combination of legumes and cereals provides a rich, complete and balanced intake that can even be used for animal protein substitution. Our range of thermised flours offers a solid supply of essential nutrients. Indeed, our thermised coral lentil flour is rich in proteins, fibers and micronutrients, like potassium, iron, zinc and phosphorus. INVEJA Thermised Red Lentil Flour use gives a gourmet color to your foodstuffs, that is why we recommend it for the preparation of pasta and semolina.

INVEJA Wheat Textured Protein 65% – M is a wheat textured protein with 65% protein between 2 & 5 mm. Our TVPs (Textured Vegetable Proteins) are a real asset for protein transition & flexitarism. They can be used in vegetable products but also in vegetable & animal protein mixes. Our TVPs are mainly made from ingredients of French origin and all guaranteed GMO-free. Our process is clean, without the addition of technological aids. It is purely mechanical, combining temperature, pressure, humidity & shearing.

In order to design our range of native flours, we have selected traced raw materials that meet sensory and technological criteria, but also for the essential nutrients they provide to our food. Indeed, our native shelled bean flour is therefore rich in protein and fiber. We recommend INVEJA Native Chickpea Flour for making sweet biscuits.