Red And White Sorghum Grain

Product Description

Foreign Matter 1 % Max Contrasting Seed 1% Max Badly Damaged Beans 2 % max Insect Damage 0.2 % max Moisture: 14% Maximum Foreign Material: 2% Maximum Shriveled and Broken Grains: 2.0% Maximum Energy: 300 K/Cal Affiliation: 20 PPB Maximum Shrunken: 3% Maximum Sorghum It is very rich in nutrients, digestible and characteristic in flavor, with a slight hint of sweetness. Kamut flour is suitable for all professional uses: excellent for pasta, in the preparation of baked goods it ensures an excellent water absorption and provides a good resistance of the gluten network, ensuring a smooth rise and a long shelf life. Kamut wheat is two to three times the size of common wheat, similar in texture to common wheat, but contains 20-40% more protein and a more digestible form of gluten. This wheat has many nutritional benefits, as it is high in protein and many other minerals. It has a high percentage of lipids and can be described as "high energy wheat."