Roasted buckwheat (kasha): groats, flour and flakes
Buckwheat is not a cereal but a pseudo-cereal, naturally free of gluten. Once roasted, it takes on an amber colour and a roasted hazelnut flavour that gives a recipe its signature.
Formats
- Roasted hulled groats: kasha, decoration, inclusions
- Roasted buckwheat flour: breads, biscuits, pancakes
- Flakes: mueslis, bars, granolas
Applications
- Bakery and viennoiserie: speciality breads, crust decoration
- Breakfast cereals: mueslis, granolas, bars
- Brewing: buckwheat beers with roasted notes
- Ready meals, salads and side dishes
Documents provided
- Technical data sheet: composition, physico-chemical and microbiological characteristics
- Certificate of analysis: for every batch delivered
- Declarations: allergens, GMO status, origin
- Certifications: organic, IFS or BRC, depending on the producer selected
Packaging
- 25 kg bags, big bags
- Delivery across France, Europe and for export
Is roasted buckwheat gluten-free?
Buckwheat does not contain gluten, but a batch can only be called gluten-free if its supply chain avoids any cross-contamination and analysis confirms it. Let us know if you need this: we only offer certified batches.
How does it differ from raw buckwheat?
Raw buckwheat is pale green and mild in flavour. Roasted, it turns amber brown, becomes more aromatic and cooks more quickly.
Tell us the format, volume and intended use, and we will come back to you with a quotation.