In cooking, it replaces binding substances such as starch, egg or alginates.
Germinated chickpea flour with a high percentage of group B vitamin, heat stabilized, rich in vegetable and group B vitamin (on average + 80%), as well as source of iron (+110%), calcium (+35%) and zinc (+60%).
With its fresh and sweet flavour, it is ideal for bread and pizza dough to add more bioavailable minerals, protein, vitamin and enzymes to leavened products (on average 70% more compared to non-germinated products). The germination process reduces flatulence by up to 70%.
In liquid compounds, e.g. soups, it works as a thickener. Suitable for gluten free diets.