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  • FT Harina de Quinua PDF

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    Alfhredo Cornejo La Rosa
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    Quinoa flour has a nearly ideal balance of amino acids, vitamins, and minerals. It is likely the least allergenic grain and makes baked goods moister. Quinoa has a more complete protein profile than other grains as it contains certain essential amino acids not commonly found in other grains. The quinoa seed is washed after harvesting to remove saponins, then dried, ventilated, classified, ground, and calibrated to ensure a homogeneous quality and preservation of all nutritional characteristics. Quinoa flour can be used in wheat-based and gluten-free baking, and as a filling for chocolate.

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    Quinoa flour has a nearly ideal balance of amino acids, vitamins, and minerals. It is likely the least allergenic grain and makes baked goods moister. Quinoa has a more complete protein profile than other grains as it contains certain essential amino acids not commonly found in other grains. The quinoa seed is washed after harvesting to remove saponins, then dried, ventilated, classified, ground, and calibrated to ensure a homogeneous quality and preservation of all nutritional characteristics. Quinoa flour can be used in wheat-based and gluten-free baking, and as a filling for chocolate.

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    © All Rights Reserved
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    28 views3 pages

    FT Harina de Quinua PDF

    Uploaded by

    Alfhredo Cornejo La Rosa
    Quinoa flour has a nearly ideal balance of amino acids, vitamins, and minerals. It is likely the least allergenic grain and makes baked goods moister. Quinoa has a more complete protein profile than other grains as it contains certain essential amino acids not commonly found in other grains. The quinoa seed is washed after harvesting to remove saponins, then dried, ventilated, classified, ground, and calibrated to ensure a homogeneous quality and preservation of all nutritional characteristics. Quinoa flour can be used in wheat-based and gluten-free baking, and as a filling for chocolate.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 3

    QUINOA FLOUR

    PRODUCT SPECIFICATION

    Quinoa has an almost ideal balance of amino acids, vitamins and minerals. It is
    probably the least allergenic grain. Quinoa flour makes baked goods moister. This
    grain also has the best complete protein profile than other grains, it container certain
    essential amino acids that are not commonly found in other grains. Amaranth has
    twice the iron as wheat does; though vegetarian sources of iron are generally difficult
    to absorb.

    PROCESS
    Quinoa is a small round seed of white/ivory color; it comes from the family of the
    Chenopodiaceas (such as the beet or the spinach). The grain is washed after crop to
    extract the saponine, them dried it is off, ventilated and classified. Then it comes the
    grinding and calibrating, guaranteeing a homogeneous quality and the conservation of
    All nutritional characteristics.

    Caractersticas organolpticas
    Appearance Fine Powder
    Color Caracterstico
    Flavor Crema
    Odor Caracterstico

    Caractersticas fisicoqumicas
    Humidity 13%
    Materias extraas Ausencia

    Caractersticas microbiolgicas
    Agente microbiano Lmite por g
    m M
    4 5
    Mohos 10 ufc/g 10 ufc/g
    Escherichia coli 10 ufc/g 102 ufc/g
    Bacilus cereus (*) 103 ufc/g 104 ufc/g
    Salmonella sp. Ausencia en 25 g ---

    Calle 12 Mz D-01 lote 5 Urb. Prolima, Los Olivos Lima - Per


    Phone: 511 7044001 Celular: 511 993625172 E-mail: grupo.colarsa@gmail.com
    www.colarsafoods.com
    Maximun Allowed Parameter
    PARAMETER INTEGRAL DESGERMINATED
    Size Grain 500 - 700 200 - 500
    Strange Material Absence

    Composition Average in 100gr. Of eatable portion


    COMPONENT INTEGRAL DESGERMINATED
    Energy (kcal) 384 348
    Protein 10.00 9.10
    Fat 5.30 2.60
    Carbohydrates 72.70 72.10
    Dietary Fiber 1.70 1.00
    Minerals (mg)
    Calcium 236.00 181.00
    Phosphorus (P) 80.00 61.00
    Iron (Fe) 7.50 3.70
    Vitamins (mg)
    Thiamin / Vita. B1 0.30 0.19
    Riboflavin / Vit. B2 0.01 0.24
    Niacin 0.40 0.70

    LIFETIME

    Approximately 12 months in dry, cool and dark storage

    STORAGE CONDITIONS

    Indoor, ventilated, dry environment (temperature of 18C)

    Calle 12 Mz D-01 lote 5 Urb. Prolima, Los Olivos Lima - Per


    Phone: 511 7044001 Celular: 511 993625172 E-mail: grupo.colarsa@gmail.com
    www.colarsafoods.com
    USES

    Quinoa flour can be used in wheat--based and gluten--free baking. Also, it can be
    combined with sorghum flour, tapioca, and potato starch to create a nutritious gluten-
    free baking mix. A suggested mix is three parts quinoa flour, three parts sorghum
    flour, two parts potato starch, and one part tapioca starch. Quinoa flour can be used as
    a filling for chocolate.

    PRESENTATION

    Multiwall paper bags 20 kg net weight.

    Calle 12 Mz D-01 lote 5 Urb. Prolima, Los Olivos Lima - Per


    Phone: 511 7044001 Celular: 511 993625172 E-mail: grupo.colarsa@gmail.com
    www.colarsafoods.com

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