Native white quinoa flour

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5. Native white quinoa flour

This semi-finished product is obtained from the cryo-milling of white quinoa seeds; similarly, red or black quinoa flour can be utilised, providing different colours to the customer’s finished products.

For this and other pseudocereals characterised by a high starch content, cryo-milling is essential to limit the content of damaged starches. In fact, damaged starch is a negative factor in the preparation of bakery products, particularly in the gluten-free sector, which prevents optimal dough formation. The particle size can be modified to suit the customer’s needs and finished products. A super-food protagonist due to its supply of minerals and other micronutrients.