RU
modern solutions for sugar and flour replacement
for industrial production and not just for it...
om the basis of 100% amaranth flour
on the basis of prebiotic fibers
FOR THE FIRST TIME
this was possible to produce healthy products with the unique set of features:
fit for a group of consumer segments simultaneously!!!

for HLS; pseudo HLS; diabetics; people with celiac disease; weight wachers; people on diet; sportsmen - professionals and amateur athletes; for everybody who strives to keep the energy up through functional nutrition.

the composition with a plus sign, making customer's wish to taste:
trully new business opportunities:

Clean Label goods or a credible list of the ingredients on a pack which motivates people to make a purchase.

stay ahead of the competition, capture extra cash flow and primpt market of healthy and functional nutrition thank to professional and innovative solutions for the flour and sugar replacement!

Innovations from the distinctive ecological amaranth flour and prebiotic fibers
for the creation of healthy
gluten free and low GI products without extra calories

AMARANTHFIT

Innovation. Specialized natural mix on the basis of 100% amaranth flour. Gluten free. No starch addition. Glyсemic Index - 35. High protein content and a balanced aminoacid composition. Contains all the essential amino acids.
Contains squalene.
For bread, buns, puff pastry, pizza and yeast-containing products.
Can be used for freezing and Par-Baked Technology.

FOR A NEW AND HEALTHY ASSORTMENT
For bread
  • Gluten free
  • No starch addition
  • No wheat flour
  • Low Glycemic index
  • No fast carbohydrates
  • Enriched with prebiotic fibers
  • Technological effectivene
  • High organoleptic characteristics
  • Fits for Par-baked technology

For sandvich bread
  • Gluten free
  • No starch addition
  • No wheat flour
  • Low Glycemic index
  • No fast carbohydrates
  • Balanced amnoiacid composition
  • High organoleptic characteristics
  • Fits for Par-baked technology
  • Novelty
For puff pastry
  • Can be used on automatic lines
  • Gluten free
  • No starch addition
  • No wheat flour
  • Low Glycemic index
  • No fast carbohydrates
  • Balanced amnoiacid composition
  • High organoleptic characteristics
  • Fits for Par-baked technology
  • Novelty
For crunchy croutons
  • Can be used on automatic lines
  • Gluten free
  • No starch addition
  • No wheat flour
  • Low Glycemic index
  • No fast carbohydrates
  • Balanced amnoiacid composition
  • High organoleptic characteristics
  • Fits for Par-baked technology
  • Novelty
For pizza and pies
  • Gluten free
  • No starch addition
  • No wheat flour
  • Low Glycemic index
  • No fast carbohydrates
  • Balanced amnoiacid composition
  • High organoleptic characteristics
  • Fits for Par-baked technology
  • Novelty
For crispbreads and snacks
  • Can be used on automatic lines
  • Gluten free
  • No starch addition
  • No wheat flour
  • Low Glycemic index
  • No fast carbohydrates
  • Balanced amnoiacid composition
  • High organoleptic characteristics
  • Fits for Par-baked technology
  • Novelty
AMARANTHA

Innovation. Special amaranth flour. Gluten free. No starch addition. Glycemic Index - 35. High vegetable protein content (26%) and a balanced aminoacid composition. Contains all the essential amino acids.
Contains squalene.
For nonyeasted products and snacks.

FOR A NEW AND HEALTHY ASSORTMENT
For cookie
  • Gluten free
  • No starch addition
  • No wheat flour
  • Low Glycemic index
  • No fast carbohydrates
  • Balanced amnoiacid composition
  • High organoleptic characteristics
  • Ideal with sugar substitute

For No egg cookies
  • No egg
  • Gluten free
  • No starch addition
  • No wheat flour
  • Low Glycemic index
  • No fast carbohydrates
  • Balanced amnoiacid composition
  • High organoleptic characteristics
  • Ideal with sugar substitute
For sponge and waffles
  • Gluten free
  • No starch addition
  • No wheat flour
  • Low Glycemic index
  • No fast carbohydrates
  • Balanced amnoiacid composition
  • High organoleptic characteristics
  • Ideal with sugar substitut
For muffins and cupcakes
  • Gluten free
  • No starch addition
  • No wheat flour
  • Low Glycemic index
  • No fast carbohydrates
  • Balanced amnoiacid composition
  • High organoleptic characteristics
  • Ideal with sugar substitut
For snacks, chips and nachos
  • Gluten free
  • No starch addition
  • No wheat flour
  • Low Glycemic index
  • No fast carbohydrates
  • Balanced amnoiacid composition
  • High organoleptic characteristics
  • Redused calories
For pancakes
  • Gluten free
  • No starch addition
  • No wheat flour
  • Low Glycemic index
  • No fast carbohydrates
  • Balanced amnoiacid composition
  • High organoleptic characteristics
  • Fits for Par-baked technology
  • Novelty
AMARANTHFIBER

Innovation. Specialized natural mix on the basis of 100% amaranth flour. Gluten free. No starch addition. Glyсemic Index - 35. High vegetarian protein content and a balanced aminoacid composition. Contains all the essential amino acids. Enriched by fibers. Vegan product.
Contains squalene.
For crispy bread, crackers and biscuits

FOR A NEW AND HEALTHY ASSORTMENT
For creaspbreads
  • Can be used on automatic lines
  • Gluten free
  • No starch addition
  • No wheat flour
  • Low Glycemic index
  • No fast carbohydrates
  • Balanced amnoiacid composition
  • High organoleptic characteristics
  • Fits for Par-baked technology
  • Vegan product
  • Rich in fiber
  • Novelty
For sushki (crunchy bread rings)
  • For extruder machine
  • Gluten free
  • No starch addition
  • No wheat flour
  • Low Glycemic index
  • No fast carbohydrates
  • Balanced amnoiacid composition
  • High organoleptic characteristics
  • Fits for Par-baked technology
  • Vegan product
  • Rich in fibe
For crackers and biscuits
  • Gluten free
  • No starch addition
  • No wheat flour
  • Low Glycemic index
  • No fast carbohydrates
  • Balanced amnoiacid composition
  • High organoleptic characteristics
  • Fits for Par-baked technology
  • Vegan product
  • Rich in fiber
  • Novelty
AMARANTHMILL

Innovation. Amaranth flour enriched with fibers. Gluten free. No starch addition. Glycemic Index - 35.
Contains squalene.
For nonyeasted products

FOR A NEW AND HEALTHY ASSORTMENT
For cookies and biscuits
  • Gluten free
  • No starch addition
  • No wheat flour
  • Low Glycemic index
  • No fast carbohydrates
  • Balanced amnoiacid composition
  • High organoleptic characteristics
  • Ideal with sugar substitute
For No egg cookie
  • No egg
  • Gluten free
  • No starch addition
  • No wheat flour
  • Low Glycemic index
  • No fast carbohydrates
  • Balanced amnoiacid composition
  • High organoleptic characteristics
  • Ideal with sugar substitute
For muffins
  • Gluten free
  • No starch addition
  • No wheat flour
  • Low Glycemic index
  • No fast carbohydrates
  • Balanced amnoiacid composition
  • High organoleptic characteristics
  • Ideal with sugar substitute
AMARANTHMASTER

Innovation. Specialized mix on the basis of amaranth flour, inreached with inulin and fibers. Gluten free. No starch and other kinds of flour addition. Glycemic Index- 35. Contains squalen
For dumplings, soft buns, pasta and others.

FOR A NEW AND HEALTHY ASSORTMENT
For dumplings
  • High organoleptic characteristics
  • Gluten free
  • No starch addition
  • Only amatanth flour
  • Reach in fiber
  • Inreached with inulin
  • No fast carbohydrates
  • Low GI
For pasta
  • High organoleptic characteristics
  • Gluten free
  • No starch addition
  • Only amatanth flour
  • Reach in fiber
  • Inreached with inulin
  • No fast carbohydrates
  • Low GI
SPARTA

Innovation. Special protein mix of amaranth and soya flours. Gluten free. No starch addition. Glycemic Index - 35. High vegetable protein content (37%) and a balanced aminoacid composition. Contains all the essential amino acids.
Contains squalene.
For baked products and snacks with a high vegetable protein content.

FOR A NEW AND HEALTHY ASSORTMENT
For snacks
  • High vegetable protein in a finished product (20%)
  • Gluten free
  • No starch addition
  • No wheat flour
  • Low Glycemic index
  • No fast carbohydrates
  • Balanced amnoiacid composition
  • High organoleptic characteristics
  • Ideal with sugar substitute
For cookie
  • High vegetable protein in a finished product (12-14%)
  • Gluten free
  • No starch addition
  • No wheat flour
  • Low Glycemic index
  • No fast carbohydrates
  • Balanced amnoiacid composition
  • High organoleptic characteristics
  • Ideal with sugar substitute
For muffins
  • High vegetable protein in a finished product (12-15%)
  • Gluten free
  • No starch addition
  • No wheat flour
  • Low Glycemic index
  • No fast carbohydrates
  • Balanced amnoiacid composition
  • High organoleptic characteristics
  • Ideal with sugar substitute
SWEETMEISTER

Innovation. High-functional sugar substitute. Glycemic Index - 5. Well-balanced combination of prebiotic fibers and indigestible natural polyalcohols (or polyols)
The taste of real sugar.

FOR A NEW AND HEALTHY ASSORTMENT

Sweetmeister fits finely not only for pastry and confectionery production but also can be perfectly used for cooking.

For souffle sweetmeat (zephyr), marshmallow and other sweets with albumin
  • Low calories (less than 100 кКал/100 g)
  • Low glycemic index
  • Usual and simple technological process
  • Enriched with prebiotic fibers
  • High organoleptic characteristics
For toffy and chocolate
  • Reduced calories
  • Low glycemic index
  • Usual and simple technological process
  • Enriched with prebiotic fibers
  • High organoleptic characteristics
For jams and condensed milk
  • Reduced calories
  • Low glycemic index
  • Usual and simple technological process
  • Enriched with prebiotic fibers
  • High organoleptic characteristics


For candies and middle eastern sweets
  • Reduced calories
  • Low glycemic index
  • Usual and simple technological process
  • Enriched with prebiotic fibers
  • High organoleptic characteristics
For jelly marmalade
  • Low calories
  • Low glycemic index
  • Usual and simple technological process
  • Enriched with prebiotic fibers
  • High organoleptic characteristics
  • Be useful with different fruits and berries


57 Profsoyuznaya Street,
117420, Moscow, Russia
BakeLab
Tel.: +7 (495) 322-02-62
Mob.: +7 (926) 081-44-82
e-mail: hello@bakelab.ru
Contact us for any questions you have: