Products

Dehydrated organic rice syrup, obtained by the hydrolysis of rice flour using natural enzymes (GMO free), then dried by atomisation. Light yellow colored powder with a rice and lightly sweet flavor, and provides viscosity once diluted.

Organic liquid oat concentrate , obtained by the hydrolysis of oat flour using natural enzymes (GMO free). It is a dark orange color, with an oat flavor and it is slightly sweet.

Date juice concentrate, obtained by cooking, de-stoning, pressing, filtration and concentration. It is a dark brown color, with a typical flavor, fruit and sweet flavor.

Dehydrated organic manioc syrup, obtained by the hydrolysis of manioc starch using natural enzymes (GMO free), then dried by atomisation. White colored powder with a neutral flavor providing a lot of viscosity once diluted.

Liquid organic wheat syrup, obtained by the hydrolysis of wheat starch using natural enzymes (GMO free), It is rich in maltose. It is transparent and has a neutral light sweet flavor.

Liquid oat base, obtained by the hydrolysis of oat flour using natural enzymes (GMO free). It is a dark orange color, with a oat flavor and it is slightly sweet.

Liquid organic wheat syrup, contains 9.5% fructose, obtained by the hydrolysis of wheat starch using natural enzymes (GMO free), followed by isomerisation so as to transform part of the glucose into fructose. It is transparent and has a neutral and sweet flavor, with a sweetness close to that of saccharose.

Liquid organic malted barley syrup, obtained by the hydrolysis of malted barley flour using natural enzymes from malting. It is a dark brown color, it has the characteristic flavor of malt and is lightly sweet.

Liquid rice syrup, obtained by the hydrolysis of rice flour using natural enzymes (GMO free). It is transparent, lightly golden and has a rice and sweet flavor.

Liquid organic maize syrup, obtained by the hydrolysis of maize flour using natural enzymes (GMO free). It is dark orange in color, with a maize flavor and it is sweet.

Liquid organic wheat syrup, obtained by the hydrolysis of wheat starch using natural enzymes (GMO free). It is transparent and has a neutral and sweet flavor. There is a risk of crystallization at a temperature below 10°C.

Liquid organic spelt syrup, obtained by the hydrolysis of spelt flour using natural enzymes (GMO free). It is a light brown color, with a spelt flavor and it is sweet.

Organic liquid oat syrup, obtained by the hydrolysis of oat flour using natural enzymes (GMO free). It is a dark orange color, with a oat flavor and it is sweet.

Dehydrated organic wheat syrup obtained by the hydrolysis of wheat starch using natural enzymes (GMO free), then dried by atomisation. White colored powder with a neutral flavor, providing a lot of viscosity once diluted.

Liquid oat syrup, obtained by the hydrolysis of oat flour using natural enzymes (GMO free). It is a dark orange color, with a oat flavor and it is sweet.

Date purée obtained by cooking, de-stoning, pressing, filtration, concentration and blending of the pulp and the concentrated juice. It is a dark brown color, with a typical flavor, fruit and sweet flavor.

Liquid organic manioc syrup, obtained by the hydrolysis of manioc starch using natural enzymes (GMO free). It is transparent, lightly golden and has a neutral, sweet flavor.

Liquid organic wheat syrup, obtained by the hydrolysis of wheat starch using natural enzymes (GMO free), It is transparent has a neutral, lightly sweet flavor. It is viscous because of its sizeable higher sugar content.

Organic liquid rice syrup, obtained by the hydrolysis of rice flour using natural enzymes (GMO free). It is transparent, lightly golden and has a rice and sweet flavor.

Liquid spelt syrup, obtained by the hydrolysis of spelt flour using natural enzymes (GMO free). It is a light brown color, with a spelt flavor and it is sweet.

Liquid spelt syrup, obtained by the hydrolysis of spelt flour using natural enzymes (GMO free). It is a light brown color, with a spelt flavor and it is sweet.

Organic liquid rice syrup, obtained by the hydrolysis of rice flour using natural enzymes (GMO free). It is transparent, lightly golden and has a rice and slightly sweet flavor.

Liquid organic wheat syrup, contains 28% fructose, obtained by the hydrolysis of wheat starch using natural enzymes (GMO free), followed by isomerisation so as to transform part of the glucose into fructose. It is transparent and has a neutral and sweet flavor, with a sweetness close to that of saccharose.

Dehydrated oat syrup obtained by hydrolysis of gluten free oat flour using natural GMO-free enzymes, then drying. Beige color with oat flavor.

Dehydrated organic rice syrup, obtained by the hydrolysis of rice flour using natural enzymes (GMO free), then dried by atomisation. White color powder with a rice flavor and provides a lot of viscosity once diluted.

Liquid organic spelt syrup, obtained by the hydrolysis of spelt flour using natural enzymes (GMO free). It is a light brown color, with a spelt flavor and it is sweet.

Organic date juice concentrate, obtained by cooking, de-stoning,pressing, filtration and concentration. It is a dark brown color, with a typical flavor, fruit and sweet flavor.

Dehydrated organic wheat syrup, obtained by the hydrolysis of wheat starch using natural enzymes (GMO free), then dried by atomisation. White colored powder, with a neutral light sweet flavor, and provides viscosity once diluted.

Dehydrated rice syrup, obtained by the hydrolysis of rice flour using natural enzymes (GMO free), then dried by atomisation. Light yellow colored powder with a rice and lightly sweet flavor, and provides viscosity once diluted.

Dehydrated oat syrup obtained by hydrolysis of gluten free oat flour using natural GMO-free enzymes, then drying. Beige color with oat flavor.

Dehydrated organic malted barley syrup, obtained by the hydrolysis of malted barley flour using natural enzymes from malting, then dried by atomisation. Yellow colored powder, it has the characteristic flavor of malt.

Liquid rice base, obtained by the hydrolysis of rice flour using natural enzymes (GMO free). It is transparent, lightly golden and has a rice flavor.

Liquid oat base, obtained by the hydrolysis of oat flour using natural enzymes (GMO free). It is a dark orange color, with a oat flavor and it is slightly sweet.

Liquid spelt base, obtained by the hydrolysis of spelt flour using natural enzymes (GMO free). It is a light brown color, with a spelt flavor and it is sweet.

Liquid organic oat base, obtained by the hydrolysis of oat flour using natural enzymes (GMO free). It is a dark orange color, with an oat flavor and it is slightly sweet.

Organic liquid oat base, obtained by the hydrolysis of oat flour using natural enzymes (GMO free). It is a dark orange color, with an oat flavor and it is slightly sweet.