protein flour

...VEGETABLE FOREST TERRINE. 100g No, no, and no! We guarantee you there is no meat in this lovely jar, only good plant-based ingredients and a blend of mushrooms with a delicate intensity. Close your eyes, and you are in the midst of the underbrush. INGREDIENTS: coconut oil (35%), water, soy protein, organic brewer's yeast, mushrooms, mustard, rapeseed oil, salt, agar agar, organic chia flour, organic tamari, black pepper, sherry vinegar, spices, garlic, tomato paste, barley miso, onions.

...Pea flour manufactured according to TCU 10.6 - 14224080-004:2017. Pea Flour is produced by milling dried peas to form a yellow or green coloured flour. Pea flour have high levels of protein and are also a great source of many vitamins, minerals and antioxidants. Pea flour is commonly used in low carbohydrate and healthy foods, for making pasta, baking, bread, snacks. It is also widely used in...

...An ancient grain, native to Northeastern Africa, Sorghum is revered as a ‘super crop’. A notable wholegrain food it's packed with nourishing plant-based goodness, including protein and dietary fibre. Naturally gluten free, the mild, sweet-nutty flavour of sorghum flour works in both savoury and sweet recipes. Use alone in pancakes and flatbreads, or mix with other flours in baking...

... boasts a high protein content (approximately 35%). Our BioPerillaProtein (also known as BioPerillaFlour) has an orange to dark brown color and a herbaceous and spicy taste. To offer you BioPerillaProtein, we utilize the gentle cold pressing of BioPerilla seeds. As a result, we obtain high-quality BioPerillaOil and, after finely grinding the remaining press cake, the BioPerillaProtein.

...Energy 1495 Kj , 357 Kcal Fat 0.1 g Carbohydrates 84.8 g, Fibers 3.4 g Protein 0.3 g Salt 0.01 g...

...Soy flour is a good choice for people who in want to replace meat and other animal protein sources in their diet. It is distinguished by a slight nutty flavor. Soy contains large amounts of essential vitamins and minerals. Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals. Weight:500 g...

...Wheat Flour Grade Premium Origin: Ukraine Package: 25/50 kg pp bags Retail Package: 1 kg, 2 kg, 5 kg SPECIFICATION: Moisture, %: 14.45 Wet Gluten, %: ≥ 28.5 Ash, %: ≤ 0.55 Protein, %: 11.05 Whiteness, %: ≥ 54 Falling Number: ≥ 250 Sifting Specification: ≤ 5%, tissue #43 Shelf Life: 12 Months Non-GMO...

... consuming baked buns, muffins, bread, high protein smoothies, etc using our chicken powder/flour has anabolic effects, meaning that it helps with building muscle Our meat powder is 100% dehydrated. Boiling has the disadvantage that it destroys enzymes that the body absolutely needs, reduces the concentration of vitamins, and proteins lose about a third of their nutritional value. 100% Real Meat No Sugar Low Carb Low Fat 85% Protein Gluten Free, No Preservatives or Chemical Ingredients No Allergens Biodegradable Packaging ...

... low protein content. Rice flour is used in some recipes or mixed with millet or other grains for richer variations. There are many dishes made with this type of flour that are particularly suitable for those with gluten intolerance, including rice noodles, steamed dumplings, and various desserts like Japanese mochi. It is ideal for dusting fried foods and in the preparation of certain cookies.

... nut itself comes from the Latin nux meaning "any fruit with a shell and almond," "nut." The term hazelnut first appeared around 1225-1230 in the Roman de la Rose. Hazelnuts are very interesting nutritionally due to their protein content, dietary fiber, high potassium/sodium ratio, as well as their richness in vitamin E and antioxidant polyphenols. They are also one of the oilseeds richest in oleic acid omega-9, a powerful antioxidant recommended in the fight against type 2 diabetes and cholesterol (to be consumed in moderation). EAN13: 3701511705008 Reference: Hazelnut Flour IGPPiemont1...

...Storage: Keep in a dry place away from heat. Nutritional declaration per: 100 g Energy: 1562 kJ (373 kcal) Fat: 19 g Saturated fat: 2.4 g Carbohydrates: 43 g of which Sugars: 25 g Protein: 6.9 g Salt: 0.61 g...

... other flours, in your bread/cake dough, in your sweet and savory dishes, to thicken your sauces, in a smoothie or a protein shake. Storage: in a closed container, in a dry place, away from light and heat. To preserve the taste, consume within three months after opening or store in a cool place. *Allergens: may contain traces of gluten. Yuka rating: 100/100 Content 250g to 25kg Packaging in batches...

...– Flour with a high protein and gluten content, perfectly suited for all baking and pastry processes that require strong flours. – Especially recommended for sandwich bread, various pastries, croissants, pizzas, etc. Granel also offers a T55 Force variety specially recommended for industrial uses.

... is darker in color, with a stronger and coarser flavor than patent flour. Due to its grayish color, it is often used to make rye bread and whole grain bread. Clear flour is more nutritious than patent flour because it is higher in bran, ash, and protein. Clear flour is also the most cost-effective commercial flour available. For those interested in making fine Italian or rye bread, check out our...

...• Dry pasta made from legumes flour • Premium quality and the finest taste. • 100% natural - without flavor enhancers, without aromas, without fillers, without preservatives etc. • Double the amount of protein compared to cereals. • Double dietary fibers • Rich in carbohydrates • Without cholesterol and sodium • With vitamins and Fe, Mgn, Ph, Zn "Mild, smooth and delicious legume flavor, inside a...

...phosphorus, calcium and zinc that are necessary for the full development of a growing child's body; it is not inferior to the most types of meat, chicken eggs and milk toppings. Peanut flour has been recently used in the diet of baby food with an increasing frequency. Peanut flour also contains a vitamin B complex (B1, B2, B3, B4, B5, B8, B9), which is actively involved in carbohydrate, protein, water-salt and lipid metabolism.

...White corn flour is a type of flour made by grinding white corn kernels into a fine powder. It is a key ingredient in many cuisines around the world, particularly in Latin America, Africa, and parts of Asia, where it is used to make tortillas, tamales, pupusas, and other traditional dishes. White corn flour is typically gluten-free, making it an excellent alternative for people with gluten intolerance or celiac disease. It is also rich in fiber and essential nutrients, including vitamins B and C, iron, and protein.

...Our whole grain flour is produced on our farm. We chose whole grain to ensure maximum nutritional quality by retaining the bran of our grains. Naturally gluten-free. Rich in starch. Contains protein. Low in fat. High in fiber. Perfect for thickening and binding. The sunshine in your recipes! Usage: to be mixed with other flours for breads, cakes, pancakes... Alone for corn cakes.

OPW Ingredients is your strategic trading and production partner for over 100 different raw material specialties for the food and life sciences industries. Our range includes gluten-free and vegan raw materials such as plant oils, flours, proteins, fruit powders, or nut pastes, as well as finished components like oil or baking mixes. Benefit from the numerous advantages of our raw materials for ...

Magellan Food Ingredients is a distributor of innovative ingredients for producers looking to reduce meat and dairy in their products. We focus on the plant-based food, sports nutrition, protein bars, and gluten-free industries. We specialize in: - Textured vegetable proteins (TVP) - Plant-based proteins - Fibers and starches from sources such as peas and broad beans - Binders - Colors - Fats We...

... and related group) (3.7%). *Ingredient (dried/freeze-dried). PRODUCT MADE IN A FACILITY THAT USES: CELERY, SESAME SEEDS, MUSTARD, SOY. Nutritional information per 100 g: Energy: 335 kcal / 1403 kJ Fat: 1.0 g - of which saturated fatty acids: 0.2 g Carbohydrates: 74.0 g - of which sugars: 0.4 g Fiber: 1.1 g Protein: 7.3 g Salt: 2.5 g Servings: 2/3...

...Soybean meal is the byproduct of soybean oil extraction. There are several processes that result in different products. Soybean meal is generally classified for marketing purposes by its crude protein content. Protein-rich types are obtained from dehulled seeds and contain 47-49% protein and 3% crude fiber (on a dry matter basis).

...Origin: Peru Nutritional Values (per 100 g) Energy: 391 Kcal Carbohydrates: 68 g Protein: 15 g Total Fat: 8 g Saturated Fat: 0.7 g Polyunsaturated Fat: 3.29 g Dietary Fiber: 7 g...

...Meal is a valuable, protein-rich feed that is produced during the manufacturing of vegetable oils after pressing and extracting oilseeds. It is a valuable feed containing 36-38% crude protein, amino acids, and methionine, which positively impacts the growth and development of young animals. It is indispensable as a protein-rich additive in the production of compound feeds for poultry and livestock. It contains vitamins E and B, fiber, natural proteins, potassium, phosphorus, and other minerals.

...Ingredients: flour from France, 17.67% nut powder, egg, sugar, butter, baking powder, salt. Nutritional values per 100g: Energy 2337Kj, 564Kcal, fat 49g, of which saturated fat 27g, carbohydrates 25g, of which sugar 9.9g, protein 5.8g, salt 0.23g.

... allows for the safe production of instant cereals or porridge. Wheat Fibers: Extremely rich in fibers and minerals such as potassium, phosphorus, and magnesium. Limagrain Ingredients simplifies the use of this completely natural wheat fiber. Wheat Germ: It is a treasure trove of benefits: it contains 30% protein, 18% fiber, and a large amount of folates (vitamin B9), magnesium, and zinc!

...) And Palm Oil (Palm Oil And/Or Fractionated Palm Oil), Seasoning [Corn Maltodextrin, Sugar, Citric Acid, Potassium Chloride, Rice Flour, Salt, Monosodium Glutamate, Natural And Artificial Flavours (Corn Maltodextrin, Yeast Extract, Monosodium Glutamate, Disodium Inosinate And Guanylate, Potato Starch, Gum Arabic), Hydrolyzed Soybean Protein, Dehydrated Onion, Spice Extractives (Including Red Chili Pepper), Sodium Bicarbonate, Colours, Disodium Inosinate And Guanylate, Sodium...

... are made from oat grain. It’s a valuable raw material for the pharmaceutical industry, also it works fine in most sports nutrition products, and it’s widely used in folk medicine and homeopathy. The pharmaceutical industry produces alcohol tincture of oats, which is an effective sedative. It is used to obtain oat protein concentrate used in the production of sports nutrition, protein bars, vegetarian products and meat analogues, protein fortification of bakery products, snacks, drinks and milkshakes, instant foods. Oats are one of the most important forage crops.

...80% protein...

...INGREDIENTS Dried Lamb Protein (3O%), Hydrolyzed Lamb Protein (18%), Baldo Rice, Corn, Refined Chicken Fat, Peas, Anchovy Flour, Shrimp Meal, Beer Yeast, Anchovy Fat, Nucleotide Yeast Protein, Minerals, Prebiotic Mannan Oligosaccharides Seaweed, Yucca Extract, Cranberry Powder, Psyllium.