Soft Wheat Bran


Considered for a long time just as the waste part of the flour, the bran has recently been re-evaluated since, at a nutritional level, it is very rich in mineral salts and fibres.
Its ability to prevent some of the most common disturbances in contemporary western society is well known, for example, hyperglycemia, constipation, obesity and other diseases. In the kitchen, it is perfect in combination with low-fat yoghurt, milk or to be added in the preparation of mashed potatoes, crêpes, and bread and pizza dough.