Ramen from brewing beer with Tomoe Sauce
The Upcycling is also on our plates, we present to you the first noodles that recycle grain from brewing beer.Malted barley grains ground into flour then sublimated into a new kind of ramen. A real nutritious ingredient revealed by recycling into pasta and flour for healthy and sustainable food with high nutritional potential, resolutely healthy, ecofriendly and unique.
Individual packaging with its tomoe sauce : Miso d’orge, prune Umeboshi, galanga.
- Poids 110g
- Cuisson 4'min30
Valeurs nutritionnelles Par portion de 110g
Energie 332 kcal – Protéines complètes 15g – Fibres 21,3g – Glucides 42,7g – dont sucres 9,5g – Matières grasses 6,7g – dont acides gras saturés 1,6 g – Sel 3g.
Farine de drêches intégrale* (issue de l’orge, avoine et/ou blé), farine de blé ancien T80*, farine de fève*, psyllium*, farine de riz*.
Miso d’orge (52%)*, prune Umeboshi (12%)*, sauce soja*, huile de sésame toasté*, huile de tournesol*, galanga (3,2)*, coriandre*, mirin*, ail népalais*.
Produit contenant : gluten, soja
Fabriqué dans un atelier qui utilise : arachide Traces possibles : moutarde, sésame
It is in the suburbs of Paris that Sabrina, the founder of Ramen tes drèches, has settled down. Sabrina discovers brewery spent grains, their many nutrients as surprising as the volumes generated. She has the feeling of a form of waste but also of an opportunity for the human being. It took more than a year and a half of research for this wild noodle to finally let itself be tamed. The key is tasty and unique noodles. As for the environmental impact, it is no longer to be demonstrated, a pint = a nest of noodles = 1 meal, and with all these spent grains reused, hectares of agricultural land are preserved.