Innovation for people who bake globally
Specialized amaranth mix for amaranth baked crispbreads and snacks with the addition of other types of flour
AMARANTH PLUS
AMARANTH PLUS
Dosage: 65% of the total weight of flour
Low glycemic index.
Balanced composition of all essential amino acids. Amaranth protein fully replaces protein of animal origin.
Description:
Gluten-free.Low glycemic index.
Balanced composition of all essential amino acids. Amaranth protein fully replaces protein of animal origin.
Contains squalene.
Designed for the production of amaranth-wheat, amaranth-linen, etc. baked crispbreads and snacks by industrial and manual method.
Technological aspects
- Great for Rondo-type automated dough rolling equipment, including high-performance cascade lines.
- Used as a 100% replacement for wheat flour.
- It is possible to use buckwheat, linseed, corn, and other types of flour and their combinations.
- It is possible to vary the amount of flour and mix in the recipe.
- Great with rosemary, sesame seeds, cumin, spices.
- The dough does not stick to the equipment.
- The finished products have a traditional flavor and crispy texture.
- There is no need to introduce starch into the formulation.
- Suitable for all types of ovens.
Marketing aspects
The use of the Amaranth Plus solution will enable the production of baked crispbreads, which will be of value both for people with special diets (gluten-free, diabetes) and for all consumers who monitor the quality of their diet. The availability of information on the packaging about the content of buckwheat or linseed flour in the composition of the finished product will help to attract a wide range of consumers to the useful amaranth products.
Please contact our specialists for recipes and technological support.