Description
Amaranth belongs among pseudo-cereals, which means that it does not belong to cereal grass but its use in the kitchen is the same. Grain and from the grain grounded flour are used mainly in the food-processing industry, and so are the leaves. Sometimes it is also used as a feed in agriculture. Pastry and pasta for people with celiac diet are mainly prepared from the amaranth flour. Flavour related, amaranth flour enriches not only pastry, but also cocoa (for example).
The plant, which amaranth is derived from, is called Amaranthus. It was grown in Central America by the Aztecs and Incas already 4,000 BC. Today, amaranth is predominantly cultivated in the tropics, where the grain is harvested up to three times a year. One grain has very small dimensions and weight.
Composition
Gluten-free mixture (thermostabilized ground poppy 50%, buckwheat flour, gluten-free wheat starch, rice flour, SOY flour, raising agents: E450, E500, potato starch, stabilizers: E451, E417, salt), EGGS, sugar, water, rapeseed oil, puffed amaranth grain 0.5%, preservative: sorbic acid. May contain traces of nuts, milk, mustard, celery, lupine and sesame.Alergens
Eggs, Soybeans
Storage
Store at a temperature between 18 – 23 °C and a relative humidity up to 70%. After opening, consume within three days.
