What is buckwheat germ?
It is the living heart of buckwheat extracted by stone-grinding of the beans, of which it contains the best properties
High biological value proteins thanks to the presence of all 9 essential amino acids and the most important micronutrients enclosed in the heart of the buckwheat grain: use it in bread, pasta, pizza, crêpes and pancakes doughs to give an extra boost to your baked goods !
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An innovative product line with buckwheat germ as main ingredient. The germ is the living part of the grain, it contains all 9 essential amino acids, high level of fibers and the most important micronutrients such as Phosphorus, Magnesium, Potassium, Copper and Zinc.
Not all proteins are the same. Their quality depends on the quantity of the essential amino acids, and on their connection. The biological value of the proteins (BV) helps us measure their quality, in terms of easiness of absorption by our body.
Phosphorus, Magnesium, Potassium, Copper and Zinc.
A fermented food is alive and active, it is a “master-key” that allows our body to assimilate all the active substances and starts a so-called “prebiotic action”, fundamental to create a favourable environment for the microbiota and the intestinal flora.
A product line with fermented buckwheat germ as main ingredient. High quality ingredients such as the germ evolves during a 34° C temperature-controlled fermentation process, which is able to “activate” the vital substances and modify the nutrients, increasing their bioavailability and facilitating absorption.