Buckwheat Flour 1000g - VIVIO

Buckwheat flour is made from buckwheat grains in the grinding process. Buckwheat came to Europe in the 13th and 15th centuries and was already popular in 2000 BC. known in the regions of India. Currently Poland is one of the leading producers of this raw material in the world. Buckwheat and its derivatives, such as groats and flour, are characterized by their versatility and wealth of valuable nutrients for health. The addition of buckwheat flour to sweets and baked goods significantly increases their health-promoting values. All this is due to the large amount of fiber and valuable protein. How do you recognize buckwheat flour? It has a grey-brown color. It has a very specific taste. There is a touch of bitterness. There are different types of buckwheat flour. The higher the index, the more minerals and the greater the flour mass.
Buckwheat contains many vitamins (including vitamin E and B vitamins) and minerals (zinc, copper, manganese, iron, phosphorus, potassium) that are valuable for health. ). In 100 grams of grain we even find 21 to 63 mg of magnesium. It supplies our body with valuable carbohydrates. It has the most beneficial amino acid composition among all grains. It contains 8.5 to even 19% protein. It is also a source of antioxidants that eliminate free radicals that cause adverse changes in our body. The main component of buckwheat is starch (59-70%). The health-promoting properties of buckwheat also result from the high fiber content (5-11%).

INGREDIENTS
buckwheat flour

NUTRITIONAL PRODUCT PER 100 g
Calorific value - 1551 kJ / 367 kcal
fat - 2.7 g
- of which saturated fatty acids - 0.6 g
Carbohydrates - 68.6 g
- of which sugar - 0 g
Fiber - 5.9 g
Protein - 14g
Salt <0.01g

NET WEIGHT: 1000 g

APPLICATION
Buckwheat flour is suitable for preparing noodles, dumplings, pancake batter, thickening soups and sauces. On its basis we can also prepare a tasty and nutritious porridge. Buckwheat blinis are very popular in Russia. In Japan, traditional thin noodles called soba are made from it. The content of buckwheat flour in this product is up to 80%. On the other hand, Italians use buckwheat flour to make another type of pasta (the so-called pizzoccheri), which is served with vegetables as a main course. On our store shelves we can find waffles baked with buckwheat flour and advanced breakfast products enriched with it.
Buckwheat flour is suitable for baking some confectionery such as cakes, biscuits, shortcrust pastry (e.g. ). However, for the preparation of bread it should be used together with wheat flour in a ratio of 2:3. Thanks to its presence, the bread rises very nicely, has a soft structure, intense aroma and colour.

RECOMMENDED STORAGE CONDITIONS
Store cool and dry.