Cereals contain starch, fibre and fat. They are commonly found in baked goods, but can also be used in soups, as a side dish or as a main dish. Some types (wheat or rye) also contain gluten, a mixture of proteins to which not all organisms react favourably. For these cases, we recommend consuming gluten-free cereals such as: buckwheat, quinoa, amaranth or buckwheat.
Quality products do not need synthetic flavorings. Here, nature takes care of the taste itself. In our products, therefore, look for simple, natural ingredients without unnecessary chemicals.
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