Almond flour 500g

Millet flour is made of ground millet grains - one of the oldest cereals with many healthy advantages. Proso is a gluten-free and base-forming grain, restores the natural acid-base balance in the body, cleans it, fights free radicals and fungi. The flour is easily digestible, not allergic, has a slightly nutty aftertaste and is cheaper than other products from the "Super Foods" group. It is a source of dietary fiber, magnesium, unsaturated fatty acids, zinc and iron and B vitamins. Millet flour is a real injection of beneficial substances and a solid detox for the body. Millet flour is also a rich source of fiber, which is now widely known as a product supporting slimming, because it regulates the digestive system and positively affects the stabilization of blood glucose levels. All this translates into a feeling of satiety and less craving. - 5%Including saturated fatty acids 0.7g - 4%carbohydrates 72.8g - 28%, including sugars 0g - 0%protein 12.1g - 24%fiber 5.9gsol 0.

Chestnut flour, of all gluten -free flour, the texture is most like ground wheat. It works great in homemade baking of all kinds, those sweet and salty. The fragrance resembles nuts, and the taste of flour can be felt a light sweet note. It has low fat content and high carbohydrates and proteins, it contains valuable dietary fiber. Chestnut, arises from the grinding of edible chestnuts and is a source of copper, phosphorus, magnesium, vitamin from group B. & nbsp; <strong> Composition: </strong> Edible chestnuts & nbsp; <strong> Nutritional values ​​in 100g </strong> Energy value 1563KJ/371kcal - 19% RWS*Fat 3.4g - 5% including saturated fatty acids 0g - 0 %Carbohydrates 70g - 27%including sugars 18g - 20%protein 7g - 14%fiber 16gsól 0.03g & lt; 1%*RWS - reference food value & nbsp; <strong> use </strong> due to a similar structure of chestnut flour can be Successfully replace wheat flour.

Type 750 wheat flour is obtained from Bieszczady farms, which have an ecological certificate. This is one of the most popular types of flour that is obtained from ground wheat grain. Wheat, thanks to the content of protein (gluten), gives baking elasticity and makes them crumble less. & Nbsp; <strong> composition: </strong> wheat & nbsp ; <strong> Nutritional value in 100g </strong> Energy value 1450KJ/342kcal - 17%RWS*fat 1.8g - 2.6%including saturated fatty acids 0.7g - 3.5%carbohydrates 68g - 26%in with sugars 0.5g - 0.6%fiber 2.9GBIAL 12G - 24%salt 0.01g - 0.2%*reference food value & nbsp; <strong> use </strong> wheat flour type 750 is perfect for baking bread and all salty and sweet pastries. Ideal for pancakes, waffles or as a thickener of soups and sauces. & Nbsp; <strong> Notes </strong> Store in a dry and cool place in a tightly closed packaging.

Rice flour is a gluten -free product, it has a delicate, neutral taste. It arises from ground rice. It is used in Asian cuisine on a daily basis to prepare rice pasta and rice paper, which is later a component of the known most spring rolls. Because the flour has no gluten, the dough after baking may be too fragile, sand. To prevent this, e.g. combine rice flour with other flour (e.g. potato, tapioca, chestnut), increase the number of eggs or add to the baking of a mature banana, as well as more fat. & Nbsp; <strong> Composition: </strong> Rice flour & nbsp; <strong> Nutritional value in 100g </strong> Energy value 1481KJ/349kcal - 18%RWS*Fat 0.7g - 1%including saturated fatty acids 0.15g & lt; 1%carbohydrates 76.9g - 30% including 2G sugars - 2%protein 7.6g - 15%fiber 2.3gsól 0.1g - 2%*RWS - reference food value & nbsp; <strong> use </strong> component of sweet pastries, cakes, pancakes, pancakes, cutlets vegetarian, for thickening soups and sauces.