INNOVATIONS for SUGAR and FlOUR alternatives
Discover new territories of healthy and proper nutrition
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HIGH PROTEIN MIX
AMARANTH FLOUR AND SOYA
Gluten free
low glicemic index
all essential amino acids
The balanced amino acid composition
squalene
SPECIALLY FOR BAKEd goods WITH A HIGH PROTEIN CONTENT
SPARTA
WITH A HIGH CONTENT OF VALUABLE PLANT PROTEIN
37%
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FOR SNACKS
good taste;
crispy texture;
gluten free;
no added starch;
low glicemic index;
20% of valuable vegetable protein in the finished product;
it is possible to make products with a protein content more than 30%.
FOR COOKIES
good taste;
2-2.5 times more protein than a wheat flour product;
1.5 less calories than a wheat flour product;
gluten free;
low glicemic index;
usual technological process;
for all types of depositing equipment.
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FOR MUFFINS
good taste and structure;
gluten free;
no added starch;
low glicemic index;
3 times more flour than a wheat flour product;
for all types of depositing equipment.
FOR PANCAKES
tradition taste of pancakes;
gluten free;
no added starch;
low glicemic index;
2.5 times more protein than a wheat flour product;
easy to make.
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Our contacts
Tel.:+7 (495) 332 02 62
Mob.:+7 (926) 08144 82
hello@bakelab.ru
57 Profsoyuznaya Street,
117420, Moscow, Russia
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