Characteristics
Shape and size: Pyramid-shaped, 3 mm to 5 mm
Colour: Yellow, green
Flavour: Rustic, characteristic buckwheat flavour
Calories*: 350 kcal
Protein*: 13 g
Carbohydrates*: 63.5 g
Fat*: 3.5 g
Fibre*: 8 g
Versions
- Hulled
- Toasted
- Caramelised
- Crushed
Sources: France
Packaging: Bags containing 1 kg, 5 kg, 10 kg, 20 kg and 25 kg
* on average per 100 grams of hulled grains
Organic hulled buckwheat
Organic hulled buckwheat
A small yellow to pale green pyramid. The 3D triangular shape of organic buckwheat is very original. Combined with smaller seeds and grains in a mixture, buckwheat gives volume.
Its crunch also makes for a unique eating experience. A way of making your baked goods stand out when added as a topping. The crunchy texture of organic buckwheat also works very well when incorporated into rustic breads.
For pastry-making, we propose caramelised organic buckwheat. This coating sweetens the flavour of the buckwheat grains, providing crunchy, earthy notes in pastries, biscuits and chocolate bars.
Crushed or milled into flour, buckwheat is ideal for gluten-free formulations.
Flavour and nutrition,
buckwheat rediscovered
The rustic flavour of buckwheat is often associated with Breton-style pancakes. The distinctive taste of these pancakes means that the other ways that buckwheat can be used are sometimes forgotten. Yet, used more discreetly, particularly crushed or in the form of flour, buckwheat brings real flavour benefits.
Buckwheat is gluten free. It is therefore suitable for use in food formulations for people who are sensitive or intolerant to gluten. This specific characteristic has led to a revival in the use of buckwheat in a wide range of applications. Pizza dough, biscuits, drinks, bread doughs and pastry: buckwheat is ideal for lots of recipes.
An excellent source of dietary fibre, buckwheat provides high-quality plant-based protein (approximately 13%). It contains all the essential amino acids. Hulled buckwheat is also a good source of vitamins and minerals, including copper and magnesium.
Buckwheat,
or black wheat
Buckwheat originates from southern China. Over the centuries, it then spread westwards, as far as North America. It is sometimes known as black wheat due to its dark colour before the hulls are removed.
In France, buckwheat had gradually disappeared from the fields. But it is now becoming more popular again as a crop. Some 12,000 to 15,000 tonnes of buckwheat are eaten every year.
In Asian culture, roasted buckwheat grains form the basis for a traditional infusion called sobacha.
In Eastern and Northern Europe, it is used in the same way as rice. So hulled buckwheat is an ideal ingredient for dishes in the delicatessen section.
Buckwheat can be adapted to suit your needs.
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