How to Use Buckwheat and its extracts?

Article Content:

Buckwheat classification.

Buckwheat Extract INCI Name Polygonum Fagopyrum Extract CAS 89958-09-8 EINECS ELINCS No 289-631-2 photo picture image Buckwheat:

Buckwheat is a grain that has been eaten for hundreds of years in the Far East. China, Russia, Korea, and other Asian countries have long enjoyed noodles made from buckwheat flour. Buckwheat can also be used for a variety of baked products, including pancakes, breads, muffins, crackers, bagels, cookies, and tortillas among others. Buckwheat is thought of as a cereal, but is actually an herb of the buckwheat family, Polygonaceae. The triangular seeds are used to make the flour after being removed from the husk. In one pound of raw buckwheat there are 1,520 calories. The composition of our buckwheat flour is approximately: 63% carbohydrate, 11.7% protein, 2.4% fat, 9.9% fiber, 11% water and 2% minerals.

Special Foods!TM buckwheat flour is a raw flour. The taste of buckwheat is light and bland. Buckwheat pancakes have a nice taste, and a slightly rougher texture than conventional pancakes. The muffins and breads are dark brown, and light and airy in consistency. The muffins and breads are dark brown, and light and airy in consistency. Buckwheat bagels are beautiful and have a wonderful texture and composition. All of Special Foods!TM buckwheat products contain no other grains or milk, eggs, or sugar of any kind.


Chinese Buckwheat:Yulin Origin	Chinese Buckwheat:Ningxia and/or Gansu Origin	Chinese Inner Mongolia:Buckwheat Chifeng,and / or Tongliao Origin

Hulled Buckwheat:(Buckwheat Kernels)	Buckwheat Hulls	Chinese Wild Buckwheat
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1.How to Use Buckwheat and its extracts?

How to Use Buckwheat and its extracts?

Article Content:

Buckwheat classification.

Reference:

last edit date:26th,June.2009.

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