INNOVATIONS for SUGAR and FlOUR alternatives
Discover new territories of healthy and proper nutrition
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%
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.
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.
Welcome!
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Thank you!
WE WILL REPLY YOU ASAP
Our contacts
Tel.:+7 (495) 332 02 62
Mob.:+7 (926) 08144 82
hello@bakelab.ru
57 Profsoyuznaya Street,
117420, Moscow, Russia
BakeLab