- AALST
- Aluminium
- Antipasto
- Baking Paper
- Beverage
- Biscuits
- Boiron
- Butter
- Canned Vegetables/Vegetables
- Cemoi
- Cereal
- Cheese
- Chef Rubber
- Chefmaster
- Chocolate
- Chocolate Transfer Sheets
- Colour
- CONTINENTAL PATISSERIE
- Cream
- Dawn
- Decoration
- Dessert
- Dobla
- Dreidoppel
- Emulsifier
- Eurovanille
- Fat
- Felchlin
- Filling
- Flavour
- Flour
- Fries
- Fruit
- Ingredient
- Ireks
- Jam
- Kondima
- La Rose Noire
- Martellato
- Meat
- Nut
- Oil & Vinegar
- Pasta
- Paste
- PME
- Pregel
- Premix
- PVC Food Wrap Film
- Rice and Riscotto
- Salt
- Sauce
- Seafoods
- Seed
- Sosa
- Spices and Herbs
- Sugar
- Truffle
- Valrhona
- Vegan
- Others
Hong Yap Trading Company
56B, Jalan Siam, 10400 George Town, Penang, Malaysia.
+604-229 3579
GRANORO COUSCOUS 1KG
| Previous | 20 / 50 | Next |
Country of Origin ITALY
Granoro Couscous is made from high-quality semolina obtained from durum wheat grown in Italy. The intense colour and irregular shaped grain make it seem like homemade couscous, with a smaller than average grain size in comparison to others available on the market. Granoro Couscous is distinguished by a low humidity value, which increases its shelf life, and is produced using a long, gentle production process. In addition, the low humidity level gives Granoro Couscous good hydroscopic properties, therefore during cooking or reconstitution it absorbs a great deal of water (or milk or stock) resulting in a high yield. Indeed, it triples in volume after cooking or reconstitution. Thanks to the pre-cooking process it is subject to, Granoro Couscous is reconstituted by simply adding boiling liquid such as water, milk or meat/vegetable stock and is ready to eat in just 5 – 7 minutes.
Granoro Couscous is made from high-quality semolina obtained from durum wheat grown in Italy. The intense colour and irregular shaped grain make it seem like homemade couscous, with a smaller than average grain size in comparison to others available on the market. Granoro Couscous is distinguished by a low humidity value, which increases its shelf life, and is produced using a long, gentle production process. In addition, the low humidity level gives Granoro Couscous good hydroscopic properties, therefore during cooking or reconstitution it absorbs a great deal of water (or milk or stock) resulting in a high yield. Indeed, it triples in volume after cooking or reconstitution. Thanks to the pre-cooking process it is subject to, Granoro Couscous is reconstituted by simply adding boiling liquid such as water, milk or meat/vegetable stock and is ready to eat in just 5 – 7 minutes.