Description:
Amaranth flour is a high fiber, polyunsatured,
high protein, gluten-free grain with a balance
of amino acids that surpass the compositional
balance of grains such as wheat, corn, rice or
oats. In fact, when Amaranth is combined with
wheat in cereals, breads or other food products,
the protein balance is nearly a perfect 100 on
a theoretical human need nutritional chart.
Amaranth flour has a unique flavor and texture
that adds greatly to variety breads, pancakes,
cookie mixes, breakfast cereals, ethnic dishes,
health foods, stuffing, pilafs, soups, snacks,
and other baked products. Amaranth flour is a
natural additive, which gives food a distinctive
flavor while enhancing the nutritional content.
Applications:
Bakery, Breads & Rolls, Cereals, Chips, Confectionary,
Cookies, Crackers, Dry Mixes, Herbal Teas, Nutritional
Bars
Physical and Nutritional
Composition of Amaranth Flour:
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|
| Protein: |
14.0% +/- 1% |
| Fat: |
6.5% +/- 1% |
| Starch: |
65.0% +/- 4% |
| Moisture: |
6.0% +/- 2% |
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