Description (organic) lupine flour:
For the production of (organic) lupine flour, the lupine seeds are first pressed and the resulting flakes soaked to release the protein from the structures of the fibers. Subsequent heating evaporates the liquid and what remains is the high-quality protein as flour. The protein is almost free of uric acid-forming purines, which is why it is especially beneficial for people with rheumatism disease.
It can be drunk as a protein drink or used in many baking recipes as a high-protein substitute for cereal flour. In addition, it is a basic ingredient for the production of vegetable meat substitutes.
Quality:
organic, conventional
Origin:
France, Germany
Industries:
food
Properties:
vegan, gluten-free, lactose-free
Protein content:
approx. 40%
