WHAT MAKES BUCKWHEAT SPECIAL? Buckwheat is considered one of the most useful food crops on earth. They contain more minerals than most other cereals. Buckwheat is high in fibre, antioxidants and all essential amino acids.
BENEFITS FOR THE BODY. Raw buckwheat is very healthy and nutritious. In terms of biological value, quality and nutritional value, buckwheat protein is comparable to chicken egg protein – the best balanced and most nutritious. In terms of absorption, it is close to the proteins in legume products.
RICH IN MINERALS AND VITAMINS. Buckwheat is rich in copper, iron, manganese, magnesium, phosphorus, vitamins B3 and B2, iron, potassium, zinc, selenium and pantothenic acid.
MULTIPLE USE. Use buckwheat hulled flour in the same way as any other common flour. They are nutritious, easily digestible and have a pleasant taste. Suitable for use in a wide variety of pastry and pasta applications. To enrich your products, replace some of the normal flour with buckwheat flour. This will give your products more vitamins, minerals and protein. Buckwheat pancakes are a very popular dish in France, while in Italy buckwheat flour is used to make the traditional Pizzoccheri pasta.
HEALTHY PRODUCT. The fibre in buckwheat flour is released over a longer period of time and provides a longer lasting feeling of satiety compared to wheat or oats. Buckwheat has a lower glycaemic index and therefore does not cause large fluctuations in blood sugar levels.
Preparation method: buckwheat flour instead of plain flour or part of plain flour. Suitable for cakes, cookies, pancakes, crepes, pasta and cocktails.
