25 Kg quinoa flour

You get from the stonework of the quinoa seeds (Chenopodium quinoa), a plant originally from South America, belonging to the same family as spinach e beet.
It is mostly cultivated, but It also grows spontaneously For thousands of years on the Andes, the mountain range of southern America.
The quinoa seeds have a similar shape to lentils and a pleasant and intense scent (which obviously obviously to flour), need an accurate cleaning before being processed, to eliminate saponin, a bitter substance.
From a nutritional point of view the quinoa is a Almost complete food, it has a very high content of High biological value proteins And almost complete. In particular it is rich in lysine, an amino acid lacking in cereals.
Quinoa mainly contains Low glycemic index carbohydrates, fats and mineral salts (in descending order): potassium, phosphorus, magnesium, football, selenium, iron, zinc and copper.

How to use:
It is used from 20 to 30% with flour that generates gluten (spelled, wheat and kamut) for the preparation of any sweet and savory bakery product.

Nutritional information (per 100g of product)

KCAL 390 - KJ 1648

Fats 5.8g

Of which saturated 1.8g

Protein 13.1g

Salt 0.02g

Carbohydrates 68.9g

of which sugars 6.3G

Fiber 4G

Can contain soy and mustard

Maximum humidity 15.50%