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Amaranth Flour

SKU FIE0003

Applications & Usage

Uses Can substitute entirely for all purpose wheat baking flour and is best used for denser flours such as shortbreads, pound cakes and cupcakes, add APF to reach desired consistency. About half of breadfruit’s carbohydrates come from naturally occurring sugars leading to the sweet taste profile while boasting strong micronutrition.

Certifications

Kosher Yes
Upcycled Yes

Microbiological Properties

E.Coli Negative
Molds 1000 cfu/g.max
Salmonella Negative
Total Aerobic Count < 10⁵cfu/g
Yeast 1000 cfu/g.max

Nutritional Information

Calcium 47 mg
Calories 102
Fiber 2.1 g
Iron 2.10 mg
Potassium 135mg
Sodium 6 mg
Sugar 38.9g
Total Carbohydrates 19 g
Total Fat 1.6g

Properties

Color light in color
Country Of Origin Kenya, Uganda, Tanzania
Ingredients 100% Amarant
Odor Fresh Nutty Smell
Production Method The Amaranth are washed, peeled, dried thoroughly and milled using stainless steel food grade milling machines into a fine flour of particulate matter such that US Standard Mesh 10-120 (catered to order). Dried to moisture levels of ≤11% and packaged in appropriate food grade bulk packaging per request. The processing methods conform to all provisions of the Food, Drugs and Substances Act, Chapter 254, the Public Health Act, Chapter 242. The flour has been processed with the HACCP guidelines and under stringent sanitary standards.
Proteins 13.8g
Taste earthy, nutty flavor and fine texture

Regulatory & Compliance

Allergens This product is milled in a process free from the 8 major food allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Storage & Packaging

Identification Each individual package must bear the following particulars in letters grouped on the same side, legibly and indelibly marked and visible from the outside: Date packed, batch number, weight in kgs, name of the supplier.
Packaging Amaranth Flour is packed in clean food grade packaging material (customer determined size) to protect the product from contamination. The packaging materials and process shall not contaminate the product or otherwise affect its technological, nutritional or sensory quality. Labeling and any markings must be done in non-toxic ink or glue. Packages must be free of all visible and invisible foreign matter.
Shelf Life Approximately 12 months in dry, cool and dark storage. This product shall be free from live infestation, and evidence of infestation by rodents or birds. It shall not contain pathogens at levels injurious to human health, and will comply with the requirements of the Food Safety Act 1990, and all pertinent regulations made thereunder.