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Petra 1240

germinated buckwheat flour

Buckwheat has all the nutritional characteristics of grains and pulses, even if it does not belong to any of the two families. It mainly consists of starch and a very high content of amylopectin, which makes it easily digestible. The proteins contained in buckwheat seeds are high quality ones from the biological point of view. Furthermore, buckwheat proteins do not contain gliadins and thus do not develop gluten during the mixing phase, so it is suitable for gluten free diets. Buckwheat is rich in minerals salts such as iron, phosphorous, copper, zinc, selenium and potassium. The latter is even higher than in other grains. A valuable component of seed and plant are antioxidants. Buckwheat is rich in vitamin B1, magnesium and phosphorous besides being a source of fibre, vitamin B6, vitamin B2 and iron.

PACKS
600g plastic jar
5kg clear bag

INFORMATION AND INTENDED USE
The product does not contain gluten
Suitable for vegetarian and vegan diets

CHARACTERISTICS
Flour has a pleasantly strong sweet tones that make the buckwheat flavour milder.
The special composition of the buckwheat kernel is made fully available thanks to the germination process: added to common wheat flour, it accelerates maturation and, in sour dough, it can keep excess acidity under control. Thanks to a balanced addition of amino acids and sugars, it can act as a perfect starter for the production of sour dough.
The finished product is well developed, with holes, a very thin crispy, almost puffed crust. When added to common wheat flour, it improves the amino acidic profile and gives a more balanced product. It is ideal for the production of ciabatta bread, deep pan pizza, pizza on peel, bread sticks and crackers. Very interesting applications in gluten free products.

SUGGESTIONS FOR USE
Use amounts ranging from 1 to 5% of the flour weight.

ADDITIONAL INFORMATION
Germinated and heat stabilized buckwheat flour, rich in group B vitamin and with high percentages of soluble (+ 27%) and insoluble (+11%) fibre. Mixed with Petra it shortens the proving times of doughs and makes the crust thin and crispy.
Use: milder aroma and taste, ideal for gluten free doughs.