The present invention relates to bakery products-pasta made from 100% wholemeal carob flour and water; it is free of yeast, gluten or wheat flour leaven, wheat flour or other flour, preservatives, improvers and raising agents. Grind the whole carob along with the seeds and its carob honey in a granulometry similar to that of the coffee and with a technique which does not use chemicals or preservatives for producing 100% natural products.

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