Products

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.

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.

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.

Dehydrated organic maize and malted barley syrup, obtained by the hydrolysis of maize and malted barley flours using natural enzymes from malting, then dried by atomisation. Yellow colored powder, it has the flavor of lightly malted maize.

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.

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.

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, 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 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 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 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 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.

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 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.

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.

Organic liquid rice syrup and malted barley 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 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.

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

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.

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.

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.

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 and malted barley syrup, obtained by the hydrolysis of maize and malted barley flours using natural enzymes from malting. It is a light brown color and has the flavor of lightly malted maize.

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.

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 slightly sweet.

Liquid organic rice base, 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.

Oat protein concentrate obtained by enrichment in protein and drying of the by-product from the manufacturing process of our oat syrups. Light brown to brown powder with mild oat taste.

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 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.

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.

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

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

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.