Wheat, barley, oats, rye, rice: in addition to their gourmet flavor, our 5 flaked cereals contain complementary elements.Wheat is the most widely grown and most consumed cereal in France.There are two types of wheat, but soft wheat is the one that makes wheat flakes.Rye was grown much later.Initially, it started growing accidentally in the fields but it was its great resistance that convinced farmers to cultivate this cereal in its own right.Rice is an ancient cereal, appreciated in part because it is naturally gluten free.Oatmeal is a very popular cereal for its rather mellow texture when cooked.
Our flakes consist of whole grain cereals that have been cleaned and shelled and then steamed.
Take 4 tbsp.to s.per person and cook 5 minutes in 100 ml of boiling water.Let it swell out of the heat for 2 minutes.
Otherwise, incorporate your flakes directly into your salty or sweet recipes such as gratins, soups, vegetable cakes, donuts, cakes, cookies, breads ...
May contain traces of soya, nuts(hazelnuts, almonds, cashew nuts), sesame.