T-LIN : A French flour for the substitution of eggs in BVP products Substitute eggs totally or partially in bakery and pastry with French flaxseed flour Faced with the volatility of egg prices and supply difficulties, partial or total replacement of this material is a strategic solution in the bakery industry.
Meet us at CFIA Rennes 2022 from 8 to 10 March Join us for the 25th edition of the CFIA! We are more than ever delighted to [... ]