Органическое киноа Зерно 1 кг

Категория: Wheat >>>
Поставщик: Aichinger GmbH

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Organic Quinoa 1kg

Organic.

Whole quinoa grain.

The popular alternative to rice or cous cous.

Higher in protein and lower in carbs compared to rice.

Cooks in 10-15 minutes, in the same way as rice.

A source of complete protein.

Excellent value.

Packed in Sussex.

1kg pack.

Directions

Quinoa is used in a similar manner to rice, and is cooked in a very similar way:

Measure out one cupful of quinoa grain per person.

Place the quinoa in a saucepan with a lid.

Pour boiling water over the quinoa: enough to cover the quinoa plus 2 centimetres.

Place the lid on the pan and simmer gently until the water is no longer visible.

Turn the heat right down and allow the quinoa to steam in the remainder of the water for 5-10 minutes.

Quinoa makes an excellent accompaniment to rice and/or curry dishes. It can also be used instead of cous cous, as the grains are a similar size to the little cous cous balls. Of course, quinoa is gluten-free, so can be seen as a gluten-free cous cous, as well as an alternative to rice.

As a serving suggestion, see our cajun chicken quinoa.

Ingredients:

Organic quinoa grain, whole. (Last Batch packed: produce of Bolivia). For more information on our ingredients policy please see here

Nutritional Information

Typical Values	Per 100g
Energy	356 calories
Protein	13.7g
Carbohydrates	56.7
_of which sugars	3.5g
Fat	7.1g
_of which saturates	0.96g
Fibre	9g
Sodium	Trace

Organic • Vegetarian, Vegan. Packed in a factory that also handles nuts, soya, sesame, eggs, milk, mustard, celery, wheat and gluten.

Denomination of characteristics	Norms
Color	Yellow

Humidity % not more	14,0
Good – quality kernel , % , not less	99,2
Trash admixture % not more including	0,3
Trash admixture, %, not more	0,30
mineral admixture % not more	0,05
harmful admixture % not more	0,05
The spoilt kernels, %, not more	0,2
The processed grains of a rye and barley %, not more	3,0
Infectiousness by crop plants pests	Not allowed
Metallomagnetic admixture per 1 kg of barley, mg, not more

This type of wheat is grown in low temperatures and snow-covered regions.
It has high protein content and is used for products like general purpose flour,
flatbreads and cereals. It’s also the most important type of wheat produced in
the United States.

We offer 5 different grades of Brazilian Wheat:

Grade 1: 14.5% protein / 32% wet gluten
2: 13.5% protein / 28% wet gluten
3: 12.5% protein / 23% wet gluten
4: 11% protein / 18% wet gluten
5: Feed wheat. No min. protein/gluten

There are many different varieties of wheat, each of which has different protein contents and kernel colours.

There are two primary categories: winter wheat and summer wheat, which are classified based on their growing season. They are sub-categorised based on hardness, colour, and shape. You can find information on these subcategories in the table below.

Type of Wheat	Properties
Soft red winter wheat	This type of wheat has baking properties which make it suitable as an ingredient in baked goods like cakes, pastries and cookies.
Hard red winter wheat	This type of wheat is grown in low temperatures and snow-covered regions. It has high protein content and is used for products like general purpose flour, flatbreads and cereals. It’s also the most important type of wheat produced in the United States.
Hard red spring wheat	This type of wheat is produced in hot, dry climates. It’s gluten characteristics make it a good choice for use in food products like bagels, croissants and pizza crusts.
Soft white wheat	Sweeter and softer than other types of wheat. It’s low in protein and gluten which makes it great for more exquisite pastries and cakes, as well as Asian noodles
Hard white wheat	This type of wheat has slightly less protein and is less bitter than hard red wheat. It’s used in softer loaves such as pan loaves.
Durum wheat	This type of wheat has more protein than any other type and is used to make pasta.

Our organization is indulged in manufacturing, exporting, distributing and supplying Hard Red Winter Wheat to our clients . Our range is made using high quality ingredients, which is free from any artificiality. It is undergone various inspections on a series of strict quality norms so as to ensure its high and flawless quality. It is made available by us to our customers at the very reasonable cost.

(Specification).

PROTEIN : 10 % MIN.
MOISTURE : 12 % MAX.
OTHER FOOD GRAIN : 1 % MAX.
FOREIGN MATTER : 2 % MAX.
DAMAGED GRAIN : 1 % MAX.
WEEVILLED SEED : 1 % MAX.
SHRUNKENS/SHRIVELLED/ BROKEN : 3 % MAX.
FALLING NUMBER : MIN 300 PER SEC.
GLUTEN : MIN 25 % ( WET BASES )
TEST WEIGHT : 75.00 MIN.KG/HL MIN.

Wheat to be used in food purpose (mainly for flour-milling and baking industry).

(Grade III Feed wheat to be used in feed purposes and production of animal mixed fodder.)

As per customer's requirement other non-class-generating quality parameters can be analyzed in accordance with internationally recognized and approved methods.

Specifications

Wheat Grade	I/II	III	Feed
Test Weight, g/L	≥ 740	≥ 730	Not regulated
Moisture, %	≤ 14	≤ 14	≤ 14
Gluten, %	≥ 24	≥ 23	Not regulated
Protein (on dry matter basis), %	≥ 12	≥ 11	Not regulated
Grain Impurities, %	≤ 8	≤ 8	≤ 15
In Particular:
broken grains	5	5	In limits for grain impurities
grains of cereals	4	4
sprouted grains	3	3
Waste Impurities, %	≤ 2	≤ 2	≤ 5