Termékek mérnöki mező (4)

Pea flour is often used in baking bread and tortillas, making pasta, as well as some pastries such as donuts and cookies. It is enough to add only 1020% of pea flour to wheat flour, and these dishes will acquire a unique pea aroma and become a little healthier. Peas are rich in vitamins C, B and PP, as well as minerals such as calcium, magnesium, potassium, phosphorus and zinc. Milling on stone millstones allows you to preserve the balanced natural composition of the grain, which makes it possible to achieve a decrease in the glycemic index. Weight:400 g

Corn semolina is corn grits, ranging in size from 300 to 800 microns (the size of semolina). This product does not contain gluten. Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals. Weight:450 g

Oat flour is a good choice for baking. The most popular dishes are oatmeal cookies and pancakes. Nutritionists believe that oats are healthier than other grains. When oat flour is added to bakery products, they become more fluffy and crumbly, so this flour can serve as a substitute for wheat flour. Milling with stones allows us to preserve the natural balanced composition of grains, which makes it possible to lower a glycemic index an important indicator for those who care about their health. Weight:350 g

Flaxseed flour is mainly used in baking (for instance, cakes, cookies, cakes, pancakes, muffins, cupcakes, muffins, etc.), and also for making some sauces. Flaxseed flour is a valuable dietary product and has many medicinal properties. It contains a lot of vitamins (B1, B2, B6, B9, etc.) and microelements (calcium, potassium, magnesium, zinc, etc.). Milling on stone millstones allows you to preserve the balanced natural composition of the grain, which makes it possible to achieve a decrease in the glycemic index. Weight:350 g