Description
Buckwheat Flour, with its distinctive gray hue, seduces with its high fiber content and authentic aromas. Ideal for gluten-free breads, pancakes and cookies.
In bread-making, it can be added at a rate of 10-30%, mixed with wheat flour, or included at the end of kneading of 20-30% scalded buckwheat dough. This scalded technique gives the bread an additional hold, a different texture and a longer shelf life.
Explore culinary creativity by incorporating this flour into your favorite recipes for a distinctive and nutritious touch.
The benefits of flour
Our buckwheat milling flour is milled on a flint millstone, and refined using the SODER system. This ensures exceptional quality, while preserving all the wheat germ in all our flours. Buckwheat is characterized by its quality and authenticity.
- Milled on a flint millstone using the SODER system
- Authentic, high-quality flour
- Rich in fiber: Contributes to a balanced diet
- Authentic Flavors: Gives a distinctive flavor to preparations
- Suitable for a variety of gluten-free recipes
Composition:
Buckwheat flour produced on a flint millstone and refined using the SODER system.
Protein content: over 9.5%.
Allergens:
Cereals containing gluten. Risk of cross-contamination with soy.
Nutritional profile:
| Energy value per 100g: | 348 Kcal / 1470 Kj |
| Fat: | 2,19 g |
| of which saturated fatty acids: | 0,33 g |
| Carbohydrates: | 68,4 g |
| of which sugars: | 0,03 g |
| Protein: | 11,5 g |
| Salt: | 0,042 g |
| Fiber: | 4,2 g |