Amaranth flour can be used for many types of baking – cookies, cakes, muffins and pies, as well as pieces for cakes. Replacing it ¼ of the conventional wheat flour can greatly enhance the nutritional value of the products without changing the structure of the semi-finished product.
Flour has a balanced amino acid composition, which is based on lysine, methionine and tryptophan. Also worth noting is the high content of squalene is an active participant in metabolism. Thanks to this chemical composition of amaranth flour has a tonic and immunostimulating effect on the body.
The scope of the amaranth flour:
- baking – cookies, cakes
- muffins and pies
- blanks for cakes
Nutrition facts per 100 grams:
- PROTEINS, G – 8.9
- FATS, THE G – 1.7
- CARBOHYDRATES, G – 61.7
- ENERGY VALUE, KCAL – 298
Composition: 100% amaranth flour.
Storage conditions: in dry, clean, well-ventilated warehouses not infected with pests of grain stocks, at temperatures below 20C and relative humidity not higher than 75%.
Expiration date: 12 months.
May contain traces of gluten (meaning that the products are manufactured at the same enterprise with products that contain gluten).