25 Kg amaranth flour

Amaranth is a food of vegetable origin that falls into the cereal family.

The amaranth does not contain gluten and for this reason it is perfectly in the nutrition "gluten-free" of celiac subjects (although this typology is produced in a factory where wheat is also working, therefore it is not suitable for celiac); In addition to this characteristic, Amaranth boasts more attention from more attention.

Long aromatic resulting, Amaranth's flour is useful in the formulation of biscuits, Ethiopian bread (injera) and Indian bread (chapati).

Amaranth is a food that provides the same energy as integral grains. For its part, it contains excellent doses of fibers, a greater quantity of lipids (up to 7 times higher than the equivalent of wheat grain), surprising portions of football (5 times so much) and of iron (double).

• Ideal for alternative bakery products.

• Because rich in iron and calcium.

Ideal for sweet and savory products. Being free of gluten it is advisable to use it in combination with flours that generate gluten such as wheat, wheat Khorasan Kamut® or spelled. The recommended percentage of use is 30%. In purity it can be used for short pastry and sponge cake.

Ingredients. Amaranth

Medium unit value

Energy 1551/371 KJ-kcal / 100g

Fat 7.0 g / 100g

of which saturated fats 1.5 g / 100g

Carbohydrates 65 g / 100g

of which sugars 1.7 g / 100g

Fiber 6.7 g / 100g

Protein 14 g / 100g

Salt <0.01 g / 100g

Can contain soy and mustard

Maximum humidity 15.50%