Buckwheat/Saracen is commonly called a cereal, only because it is the triangular seed of a fruit. It is a flour that is used in recipes to produce bread with a rustic character, as is traditional in the French countryside. It is a source of minerals, amino acids, and rutin, a vitamin that strengthens the circulatory system, and has a high percentage of bioabsorption. This gluten-free flour can be mixed with wheat flour or used neat to produce traditional “galettes bretonnes”
• Color: Gray background with spots.
• Odor/Taste: Specific to buckwheat/cereal.
25kg paper bags.
6 months after manufacture date.
Away from heat (maximum 25°C) and humidity, in its original packaging.
|Saturated fatty acids