Pastry base

!!Pie crust, yellow cakes, pancakes and waffles, brownies, cakes, crumbles, sponge cakes…

* Colour, visual improvement * Emulsifier * Yolk and emulsifier (additive) replacement * Fat replacement * Flavour enhancement * Nutritional enrichment (proteins, fibres…) * Moisture enrichment during processing * Longer texture preservation * Can replace butter, almond or hazelnut powder * Improves colour, flavour and texture in gluten-free formulations

__''Examples of recipes :''__