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Gluten-free flour

 
Sorghum flour is an excellent substitute for wheat flour, while it is easier to digest and tolerate. High fiber content in sorghum flour contributes to a longer feeling of saturation after eating foods based on it. Sorghum flour has a high content of antioxidants, associated with a reduced risk of developing cancer, diabetes, cardiovascular and certain neurological diseases. Sorghum is a rich source of various phytochemicals, such as: tannins, phenolic acids, anthocyanins, phytosterols and policosanol. This means that sorghum flour can bring the same health benefits as whole foods such as fruits.
Sorghum flour has a low glycemic index, plus it is a product with a high content of starch, fiber and protein.
 
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 323
Сarbohydrates 60 g
Protein 10,6 g
Dietary fiber 3,5 g
Fat 4,1 g
Vitamin B4 93 mg
Vitamin РР 5,1 mg
Vitamin В1 0,46 mg
Potassium 246 mg
Phosphorus 298 mg
Magnesium 127 mg
Sodium 28 mg
Calcium 99 mg
Iron 4,41 mg

 

Read the documents:

Test protocol of microbiological composition

Test protocol for gluten content