Sprouted Buckwheat was dried at a low temperature not exceeding 40°C, preserving its nutritional values.
It was turned into flour without being exposed to high heat in stone mills.
It is produced according to the Turkish Food Codex communiqué on foods suitable for individuals with gluten intolerance.
This product has been produced in a facility with internationally valid BRC, ISO 9001, ISO 14001, ISO 10002 and ISO 22000 Food Safety Management System certificates.
