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Gluten-free flour

 
Amaranth flour is a “medicinal food” because its unique vitamin-mineral composition has no equal among the whole family of cereals. The biological value and nutritional properties of amaranth flour cannot be overestimated, it contains squalene, an important biologically active element that normalizes cholesterol levels, protects cells from toxins, and has antioxidant properties. Amaranth flour is a significant part of the diet and vegetarian diet.
The chemical composition of amaranth flour includes: choline, vitamins A, B1, B2, B5, B6, B9, B12, C, D, E and PP, as well as necessary minerals for the body: potassium, calcium, magnesium, zinc, selenium, copper and manganese, iron, phosphorus and sodium.
 
Name of indicators  Norm
1 Mass fraction of moisture not more, % 9,0
2 Mass fraction of metallic impurities, mg per 1 kg of flour not more than 3,0
3 Ash content in dry matter not more, % 0,75
4 Mass fraction of product passing through a seive of 160 microns, not less, % 60,0
5 Mass fraction of the product coming from a sieve 250 microns, not more than, % 2,0
6 Pest contamination Not allowed

 

Organoleptic evaluation - the appearance and color is light gray.
Smell - typical of rice groats, odorless, not musty, not moldy.
Shelf life: 12 months.
Storage conditions: store in dry rooms at a temperature not higher than 18 + 2 °C, relative humidity not higher than 60%.

 

                    Nutrition facts per 100g
Calories 298
Сarbohydrates 61 g
Protein 8,9 g
Dietary fiber 3,0 g
Fat 1,7 g
Vitamin А 40 mg
Vitamin РР 2,1 mg
Vitamin В1 0,138 mg
Potassium 400 mg
Phosphorus 200 mg
Magnesium 21,0 mg
Sodium 18,0 mg
Calcium 8,0 mg
Iron 0,32 mg

 

Read the documents:

Test protocol of microbiological composition

Test protocol for gluten content