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  • Amaranth flour
  • Extrudates – mixtures
  • Extruded crunches
  • Gluten free bakery mixture AMARANTH UNI-T
  • Amaranth grain
  • Amaranth grain P O P
  • Defatted amaranth flour

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Amaranth flour

The amaranth flour is produced by milling the amaranth grain. It contains 16% of high-quality protein, especially lysine, leucine, tryptophan, then 64% of sugar (mainly complex types of sugar - starch), 7% of fats with high proportion of unsaturated fatty acids and 7% of roughage

Extrudates - mixtures

Extruded crunches

The amaranth extruded crunches are made by extruding of the amaranth grain in combination with corn or rice.

Gluten free bakery mixture

Bread, dumplings, cakes, etc.

Amaranth grain

Amaranth is suitable as a nutritious component for healthy population of all ages, from children and adolescents to adult and senior population. It can be used for dietary treatment and illnesses prevention as well.

Amaranth grain P O P

Amaranth grain P O P is heat-treated amaranth grain – popped, that is why it does not need any other heat treatment. It keeps the basic composition of the amaranth grain. It is suitable for the preparation of salty or sweet meals as well.

Defatted amaranth flour

The amaranth flour is produced by milling the amaranth grain. It contains 16% of high-quality protein, especially lysine, leucine, tryptophan, then 64% of sugar (mainly complex types of sugar - starch), 7% of fats with high proportion of unsaturated fatty acids and 7% of roughage.

Amaranth pastries

Egg less pastries with an addition of amaranth flour or dried amaranth leaves are characterized by its higher content of vegetable protein, minerals, fiber, unsaturated fatty acids and vitamins B1 and B2.

Amaranth bakery products

Bakery products with an addition of amaranth flour are characterized by its higher content of vegetable protein, minerals, fiber, unsaturated fatty acids and vitamins B1 and B2. Usual is to add about 7 – 10% of amaranth flour.

Amaranth thickening mixtures for meat industry

Amaranth thickening mixtures are produced in a powder form, which is made of cooked amaranth, rice or corn grains. The amaranth corn gives the mixture quality protein and starch. The heat treatment changes the starch structure and characteristics, which causes its higher water viscidity. Neither amaranth protein nor corn and rice protein contains gluten. Profitable is also the fiber content about 7%.

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