Fish flours - Import export

Composition: chicken 46.7%, fish 20%, rice flour 9%, vegetable protein 10%, starch 8%, glycerine 6%, salt 0.2%, potassium sorbate 0.1%. Analysis: crude protein 20%, crude oils and fats 3.5%, crude ash 1.5%, crude fiber 3.5%, moisture 18%.

Chickpea flour is widely used in cakes, sauces, cereals, as well as in various meat and fish dishes. The flour has an unusual aroma and taste vaguely reminding of walnut. Chickpea contains large amounts of microelements and vitamins. A unique feature of chickpea flour is that it does not absorb vegetable oil when frying. Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals.

Chickpea flour is widely used in cakes, sauces, cereals, as well as in various meat and fish dishes. The flour has an unusual aroma and taste vaguely reminding of walnut. Chickpea contains large amounts of microelements and vitamins. A unique feature of chickpea flour is that it does not absorb vegetable oil when frying. The product is tested for gluten at each production phase. Garnec was the first in Russia to receive the right to label its products with the “Crossed Grain” trademark. This trademark is a safety mark for glutenfree products of the Association of European Coeliac Societies, recognized in most developed countries.

Extruded fish feed is used for fish farming and other aquaculture production purposes. Origin: Turkey Fish Types: Trout, Sea Bass, Sea Bream. Sizes: 1 mm, 1.5 mm, 2 mm, above 2 mm. Ingredients: Wheat Gluten, Corn Gluten, Vitamin and Mineral, Prebiotic, Plant Essential Oils, Organic Acid, Fish Oil, Soybean Paste, Fish Meal, Wheat Flour