Gluten-free corn baking mix is used for home-made bread baking. Ingredients: corn flour, corn starch, sugar, powdered milk, soda, sodium pyrophosphate Shelf life: 4 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 352 Carbohydrates 79 g Protein [...]

Gluten-free sorghum baking mix is used to make home-made bread and cookie. Ingredients: sorghum flour, corn starch, sugar, powdered milk, soda, sodium pyrophosphate. 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 353 Carbohydrates 75,8 g [...]

Gluten-free biscuit baking mix is used to make home-made cookie and biscuit. Ingredients: buckwheat flour, corn starch, cocoa powder, powdered milk, soda, sodium pyrophosphate. 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 360 Carbohydrates 75 [...]

Gluten-free amaranth baking mix is used for home-made bread baking. Ingredients: amaranth flour, corn starch, sugar, salt, soda, sodium pyrophosphate. 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 368 Carbohydrates 78,1 g Protein 6,4 g [...]

Gluten-free rice baking mix is used for home-made bread baking. Ingredients: rice flour, corn starch, sugar, salt, soda, sodium pyrophosphate. 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 355 Carbohydrates 84,5 g Protein 3,9 g [...]

Flour "corn manka" is a groats of the corresponding type of grain with a pass through a 250 μR sieve no more than 2% (semolina size). The method of preparation is the same as in traditional semolina. The product is intended for the whole family. № Name of indicators Norm 1 Mass fraction of moisture [...]

Flour "buckwheat manka" is a groats of the corresponding type of grain with a pass through a 250 μR sieve no more than 2% (semolina size). The method of preparation is the same as in traditional semolina. The product is intended for the whole family. № Name of indicators Norm 1 Mass fraction of moisture [...]

Flour "rice manka" is a groats of the corresponding type of grain with a pass through a 250 μR sieve no more than 2% (semolina size). The method of preparation is the same as in traditional semolina. The product is intended for the whole family. № Name of indicators Norm 1 Mass fraction of moisture [...]

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 [...]

Buckwheat flour can be compared with wheat flour in its energy value. However, buckwheat flour contains a much larger amount of "slow" complex carbohydrates, therefore, it is classified as a dietary product. The vitamin-mineral composition of buckwheat flour has similar features with the composition of buckwheat itself. The product is saturated with such biologically active [...]