Products

Sorghum Flour White is made by milling sorghum grains into white flour. Sorghum is widely grown around the world, flourishing in countries with warm climates such as the United States, India, Nigeria, and Italy. Sorghum has a high nutritional value and contains significant amounts of protein, fiber, potassium, calcium, and iron.

Oat flour is created by milling oats into a fine cream-colored flour. Oats are high in many vitamins and minerals and are a good source of protein and fiber. Today's oats are thought to be descended from two wild oats, with the combination originating in Asia but spreading throughout the world.

Chickpea flour can also be referred to as gram flour or garbanzo bean flour. Chickpeas are grown in many parts of the world. Chickpeas are high in protein and fiber, and they are also a good source of iron, phosphorus, and folic acid. Chickpeas, which are grown in at least 35 countries, are the world's third most important pulse.

Chia Seed Flour is made from the grains of chia plants. Chia seed flour is high in fiber and protein, as well as other nutrients like omega-3 fatty acids and antioxidants. This flour contains very few carbohydrates, making it a popular ingredient among those who make low carb products.

Coconut flour is a type of soft flour made from dried coconut meat. Coconuts are grown in tropical climates such as the Philippines and Indonesia, where they thrive in high temperatures and rainfall. Coconuts are high in nutrients and are a good source of protein, fiber, minerals, and vitamins.

Polenta flour is made from maize and has its origins in northern Italian peasant cuisine. Maize is a cereal that is grown all over the world due to its ability to grow in a variety of climatic, soil, and physical conditions. Polenta, which was invented in northern Italy in the 17th century, contains a good amount of protein and fiber, as well as minerals and vitamins.

Pumpkin Seed Flour is created by milling dried pumpkin seeds into a light green flour. Pumpkins are high in fiber, vitamins, and minerals and are an excellent source of protein. Pumpkins are native to North America and were first cultivated in Mexico.

Teff Flour White is made from teff grains that have been milled into a fine powder. Teff is a good source of protein and fiber, as well as an excellent amino acid balance and high levels of calcium and iron. Teff, thought to be one of the first domesticated plants, has become a staple of Ethiopian cuisine.

Quinoa Flour White is made by milling quinoa seeds into fine white flour. Quinoa, one of the most nutritious grains available, is a product with high nutritional value. Quinoa is high in protein and fiber, as well as minerals like manganese and phosphorus.

Millet flour is made by grinding millet seeds into a pale yellow flour. Millet is high in protein and fiber, as well as essential nutrients like calcium and magnesium. Millet has been cultivated for thousands of years and is used agriculturally and nutritionally all over the world. Because of its protein structure and soft consistency, millet flour is an excellent choice for gluten-free baking.