BUCKWHEAT FLOUR Buckwheat flour is obtained from a plant also known as buckwheat, which is very similar to the grain called "Greçka." It is a type of flour obtained by grinding buckwheat. An indispensable food for those on a gluten-free diet, buckwheat flour offers incredible flavors for those with gluten intolerance. It has high nutritional value and is quite rich in vitamins and minerals. Buckwheat, which is very common worldwide, has recently seen an increase in its use in our country. Let's get to know what kind of plant is buckwheat (Greçka), the raw material for this special flour. What is raw buckwheat (greçka)? It is a gluten-free plant with white flowers and black seeds from the sorrel family. Greçka (Kreçka) is also known as millet or winter wheat. Although its name suggests wheat, it is a small herbaceous plant and resembles wheat only in flavor. Our green product has not undergone any heat treatment. It is the ideal product for making sourdough bread to ensure full rise. Buckwheat (Greçka) contains high levels of protein, dietary
fiber, vitamins, essential polyunsaturated fatty acids, and antioxidants such as rutin and quercetin. Due to its high nutritional quality, buckwheat, an important raw food ingredient, has significant potential for the functional food industry. Where is it native to? Buckwheat is native to Asia. What is the history of buckwheat? It has been consumed in Asian cuisine for centuries. In recent years, it has also become popular in Europe. China is the largest producer. China accounts for half of the world's production. It is produced primarily in Russia, Ukraine, Europe, America, Japan, and China. It is a staple food in Russia. In recent years, it has begun to be produced extensively in Konya, Turkey. It grows in every frost-free season and can also be used as a second crop. It came to America in the 17th century. Buckwheat is used as the main ingredient in a soup cooked in restaurants by expert chefs in Japan. What are its cultivation and characteristics? It can grow in barren soil. It is suitable for growing in areas up to 400 meters above sea level. It prefers cool and dry climates. It has a relatively high protein content compared to other plant products. It is a fiber-rich, gluten-free, and oil-free plant. Rich in protein and
fiber, grechka is also rich in B vitamins, magnesium, and calcium. Some people have described the time spent ignoring it as a waste. What Can You Do with Buckwheat Flour? Buckwheat flour can be added to all recipes made with other flours. It is a suitable flour for adding flavor and texture to soup. If you want to make it gluten-free, it can be added to cake batter. You can choose buckwheat flour for warm bread. You can make cookies with buckwheat flour. It can be prepared in noodles and pasta. What is its shelf life? It has a shelf life of 1 year. How is it packaged? It is packaged using Kraft Doypack zip-lock bags up to 1000 g. It is packaged using laminated polyethylene bags for 5, 10-25,000 g. Packages between 5 and 25 kg are prepared. How is the shipment carried out? Shipments are made through contracted cargo companies. Large tonnage purchases are carried out through warehouses, logistics companies, and contracted carriers. What are its nutritional properties? Energy and Nutrition Facts Energy per 100 g 377 kcal Fat 2.7 g - Saturated Fat 0.4 g Carbohydrate 70.6 g - Sugars 0.8 g Protein 12.7 g Salt 0 g
Fiber 10 g BUCKWHEAT BREAD Ingredients: Half a kilo of buckwheat flour Three glasses of warm water Two tablespoons of olive oil Two teaspoons of powdered yeast One teaspoon of salt One teaspoon of vinegar Two eggs How to make it? Whisk warm water and powdered yeast in a bowl. Let it sit for 10 minutes. Whisk the egg and olive oil in a separate bowl. Put the buckwheat flour in a large bowl and create a well in the middle. Add the egg mixture, yeast mixture, vinegar and salt. Mix well with a spoon. Cover the bread mold with baking paper. Pour the dough into it. Let it rise for 1 hour in a closed oven. Bake in a 200 degree oven for 45 minutes. Bon appetit.
