Buckwheat flour 1000g - VIVIO

Buckwheat flour is produced by milling buckwheat grains. Buckwheat came to Europe in the 13th and 15th centuries and was known in the regions of India as early as 2000 BC. Currently, Poland is one of the world's leading producers of this raw material. Buckwheat and its derivatives, such as groats and flour, are distinguished by their versatility and richness in valuable nutrients. Adding buckwheat flour to confectionery and baked goods significantly increases their health benefits. This is due to the high amount of fiber and valuable protein. How can you recognize buckwheat flour? It has a gray-brown color. It has a very distinctive flavor. There is a hint 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 health-promoting vitamins (including vitamin E and B vitamins) and minerals (zinc, copper, manganese, iron, phosphorus, and potassium). In 100 grams of the grain, we find 21 to 63 mg of magnesium. It provides our body with valuable carbohydrates. It has the most beneficial amino acid composition of all grains. It contains 8.5 to 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%). Buckwheat's health-promoting properties also result from its high fiber content (5-11%).

INGREDIENTS
buckwheat flour

NUTRITIONAL VALUE 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 - 14 g
Salt < 0.01 g

NET WEIGHT: 1000 g

APPLICATION
Buckwheat flour is suitable for making noodles, dumplings, pancake batter, and thickening soups and sauces. It can also be used to prepare tasty and nutritious porridge. Buckwheat blinis are very popular in Russia. In Japan, it is used to make traditional thin noodles called soba. The buckwheat flour content in this product is up to 80%. Italians, on the other hand, use buckwheat flour to make another type of pasta (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 foods enriched with it.
Buckwheat flour is suitable for baking some confectionery products, such as cakes, cookies, and shortcrust pastry (e.g., ). However, for bread, it should be used with wheat flour in a 2:3 ratio. Thanks to its presence, the bread rises beautifully, has a soft texture, and intense flavor and color.

RECOMMENDED STORAGE CONDITIONS
Store in a cool, dry place.