T-LIN : A French flour for the substitution of eggs in BVP products Substitute eggs totally or partially in bakery and pastry products 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 [... ].
Meet us at CFIA Rennes 2022 from 8 to 10 March Join us at the 25th CFIA! We are more than ever delighted to [...]
GreenFood50 GreenFood50 Partners GreenFood50Nuria Van Lommeren2023-10-18T09:55:42+02:00January 8, 2021|
