We have built a new factory to be able to prepare and bake all our products free of gluten, lactose and corn, and thus comply with all the health requisites to avoid cross-contamination with the rest of preparation at La Granja Foods, thus guaranteeing the consumer safety. We make the Vegan Snacks in this factory.

All our gluten-free products contain less than 20 ppm of gluten, a parameter that the current regulations establish as the limit for the food to be suitable and safe for celiacs and the gluten intolerant.

The main reason people decide on biscuits made with lentil flour is their low amount of fat and the nutrients they contain.

Pulse flours are richer in proteins (20-36%) than any cereal (10-13%). They are an essential food for people who do not eat meat and who need a protein intake.

These are highly known due to their contribution of iron and other minerals such as sodium, potassium, selenium, zinc, calcium and magnesium. Lentils also stand out due to their vitamin contribution because they are rich in vitamins A, E and the B group.

Due to containing much more fiber than those made with refined flour, they provide a full feeling that lasts longer so they may even be appropriate for people who are on a diet to lose weight.

Even though biscuits may be made from flour of almost all kinds of pulses with nearly the same nutritional intake, lentils tend to absorb water better than the rest of pulses, which amounts to a much better protein intake than the rest.

Easier to assimilate. These flours are a very versatile resource, as they conserve high nutritional power when milled, and even improve absorption of some nutrients.

So-called pulse flours, for example, that have been used for years, mainly in vegan or vegetarian diets, are becoming more popular among those who want to enjoy a healthier diet.

Gluten-free. Naturally gluten-free. For people with gluten intolerance, using pulse flour may be an ideal alternative to consuming those with the same characteristics related to taste, texture or the properties provided by wheat flour.

A very important factor we must consider is nutritional value; as pulse flour contains a greater quantity of materials, fiber and protein than wheat flour.

These maintain glucose levels stable. Their starch and fiber content gives them a low glycemic level. Starch is digestion resistant, which contributes to increasing its bioavailability and makes these flours more digestible.

Dry pulses, and thus their flour, are recognised as a top food due to their richness in proteins, their fiber and a healthy fat profile, that also contributes to reducing cholesterol. They are also a good source of minerals (such as magnesium or iron) and group B vitamins.

Ecological or organic certification is the process by which producers of food, raw materials, and processed or transformed products, obtain ecological classification (or bio in the English speaking world).

The requirements vary in each country and usually cover a set of production standards both in growing, storage, processing, packaging and distribution. The indispensable requisites are:

• Not having been treated with any kind of pesticide and synthesized chemical substances, such as fertilizers, antibiotics or additives.
• Being grown according to the natural life cycles at all times. For no chemical products to have been used in the crop soils for three or more years.
• Not being transgenic, that is, genetically modified.
• Undergoing periodic inspections and keeping a documentary control of the production process and product sales.