• LipoMill Amaranth Press Cake, LipoMill Amaranth Flour

LipoMill Amaranth Press Cake, LipoMill Amaranth Flour

Characteristic properties

  • Rich in protein and fibre 
  • Ideal amino acid profile, as it contains all essential amino acids 
  • Excellent mineral content, in particular calcium, magnesium and iron 
  • High biological value
  • Vegan
  • Contains the essential Omega-6 fatty acid linoleic acid (C18:2)

Areas of application

Foods

  • Use as an admixture in bread, biscuits, cereals, muesli bars, pancakes, pasta, sauces, soups, cheese, sandwich spreads and sausages 
  • The mineral content combined with the biological value of the protein make amaranth an excellent choice for dietetic foods, dietary supplements and baby food
Contact
Dennis Torbeck

Mr. Dennis Torbeck
Fon: +49  421 5239-46396
Fax: +49  421 5239-46301
Email


Veterinary/animal nutrition/animal care

  • Protein- and energy-rich straight feed
  • Interesting source of vegetable essential Omega-6 fatty acids for the aquaculture industry 
  • Particularly significant for horse feed
Contact
Arne Schwoge

Mr. Arne Schwoge
Phone: +49  421 5239-46333
Fax: +49  421 5239-46375 
Email


Background

The seeds of the amaranth plant (Amaranthus sp.) are carefully pressed and deoiled creating our LipoMill Amaranth Press Cake rich in minerals and protein content. In an additional step the press cake can be gently ground to make our LipoMill Amaranth Flour.

Are you looking for a specific quality? Please contact us