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"The New White Flour"
Daonuts Flour is the only patented "white flour substitute" that conquers the Biggest issue for gluten free baked goods - Texture Variation.
Wheat is obsolete!
and no one will miss it.
Seriously . . . consider the implications of this? on the human mind and body? on our culture? on the GMO industry (wheat, soy, corn)? on sustainability? on the health industry?
Both are sandwich bread
Both have gluten-y texture, but one tastes better AND is healthier.
All photos on the right are Daonuts Flour baked goods.
Please notice the textures.
- Most gluten free baked goods are pasty white products in the 'shape' of a bagel, donut or sandwich bun.
- Daonuts bagels are chewey, pizza crust is stretchy, the breads are 'gluten-y', piecrusts are flakey, tortillas don't crack.
- "Diehard wheat lovers" cannot tell the difference between Daonuts and white flour baked goods.
- Daonuts is a patented blend of nut, seed and root flours like flax, almond and coconut.
- Initial market disruption of just the gluten free market is $200mil.
- More than one university is eager to test Daonuts Flour.
Everyone has a gift that can make a difference in this world and Daonuts is mine.
Thank you for taking the time to consider this proposal!
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