AMARANTH AND QUINOA POP

DESCRIPTION

The process of expanding or puff is made from the grain warming previously conditioned with water in minimum and controlled ratios. In the case of Amaranth, this process is carried out under normal pressure and temperature, while for the Quinoa is done by a process that increases the internal pressure of the grain and then abruptly expelled outside causing the immediate expansion.

USES

Quinoa Pop alone or mixed with Amaranth Pop is part of the irreplaceable breakfast food mixed with yogurt. Its use is spreading as a supplement in muesli, energy bars, snacks and mixtures with dried fruit.
You can also get a variety of presentations as dipped in chocolate and honey, covering market demand, particularly for children. For its nutritional qualities, these products are an alternative for meeting nutritional deficiencies in the segments of children and older people in general.

PRODUCED AND PACKED BY

De Guste Group SAC – Juliaca

PACKAGING

Polypropylene bags of 0.5 to 4.0 Kg.

03 ply multiwall paper bags of 4.0 to 7.0 Kg.

STORAGE

Closed and ventilated environment

Temperature: 18°C – 20°C

Humidity: 40% – 50%

Air flow: 15 m/s

Time Life: 12 months

CERTIFICATION

CERES GmbH.

Jewish Association of Peru

Star K

Control Union