Description: 100% amaranth flour made with BakeLab's unique technology.
Gluten-free.
Low glycemic index.
Balanced composition of all essential amino acids.
Amaranth protein fully replaces protein of animal origin.
Contains squalene (4.0 grams per 1 kg of flour).
Amaranth high-protein flour is intended for the production of a wide range of pastry and culinary products with high protein content, gluten-free and low glycemic index at the same time. Organoleptic indicators of finished products based on it are close to products made of traditional types of flour. Due to its high nutritional value, full and balanced set of essential amino acids, high content of squalene, it can be used to create a new and unique assortment, as well as serve as an enrichment of recipes of products from other types of flour.
- Contains 25% valuable highly digestible amaranth protein.
- In recipes of flour pastry products it is used as a 100% replacer of wheat flour.
- It is used similarly to wheat flour.
- It can be used as an additional raw material to increase the amount of protein and improve the nutritional value of recipes based on traditional raw materials.
- For cakes, muffins, cupcakes, pancakes and snacks.
- Ideal for use in conjunction with functional sugar substitutes.
- For all types of depositing equipment.
- Suitable for all types of ovens.
- The dough is resistant to freezing and defrosting.