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ALPISTE PRODUCTS

WHOLE ALPISTE SEED (GROATS)

Description

Nutrition: The dehulled grain is 21% protein, 6.5% fat, 60% carbohydrate, and 6.5% total dietary fiber. It is a rich source of phosphorous, magnesium, manganese and folate compared to wheat, barley and oats and its high levels of β-carotene (5700 μg/kg) distinguishes it from other grains

Process: the whole seeds need to be dehulled to remove the rough papery coat before further processing can occur.

Taste: Alpiste has a slightly nutty flavour that is enhanced with roasting. It adds a light, crunchy texture to many food applications. In sensory panels, it scored high for appearance, texture, taste and acceptability.

Applications: Alpiste adds a boost to the nutritional content in traditional and gluten-free categories including breads, baked goods, bars and snacks. 

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ALPISTE FLOUR

Description: Alpiste (Canary seed) is a high protein, non-GMO, gluten-free specialty grain from the heart of the Canadian Prairies. It is available in both brown and yellow seed colours and can be milled to a variety of specs to provide a nutrition boost to traditional and gluten-free bakery and health food products. 

Nutrition: The dehulled grain is 21% protein, 6.5% fat, 60% carbohydrate, and 6.5% total dietary fiber. It is a rich source of phosphorous, magnesium, manganese and folate compared to wheat, barley and oats and its high levels of β-carotene (5700 μg/kg) distinguishes it from other grains

Process: Roller milling is used to produce whole grain flour from the alpiste grains. 

Taste: Alpiste has a slightly nutty flavour that is enhanced with roasting. It adds a light, crunchy texture to many food applications. In sensory panels, it scored high for appearance, texture, taste and acceptability.

Applications: Alpiste can be made into heat-treated flours of different textures for a variety of applications. It cannot completely replace gluten containing flours in most recipes, but it works well in gluten-free flour blends. It also adds a boost to the nutritional content in traditional and gluten-free categories including breads, baked goods, bars and snacks. 

Image by Olga Thelavart