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Gluten-free flour

 

Sorghum flour is light beige or white in color and has light sweet aroma, which makes it an excellent ingredient for gluten-free baking. It can substitute wheat flour in gluten-free diet. Sorghum is high fiber, antioxidants and has a low glycemic index. It can be used for pancakes, bread, waffles, muffins and other sweets.

 

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 that 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

 

                    Nutrition facts per 100g
Calories 323 g
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