Camu Camu es un árbol que crece en diferentes áreas de la selva amazónica, más particularmente en Bolivia, Brasil, Colombia y Venezuela. Once the balance of hydration time and the ratio of chia seeds to water have been properly established to bind the water within the system and to emulsify the oil within the recipe, the resulting chia seed gel product is then used as an emulsifier and texturizer in a baked product.
This is afín to how a gum or stabilizer (hydrocolloid gums and starches are stabilizers that act like emulsifiers to help to mix non-homogenous ingredients in a food system to provide stability) would work—the infocorp gel binds the water in a system so that it is less mobile and subject to subsequent reaction or syneresis (Syneresis is the expulsion of liquid from a gel as it ages, as the mucilaginous material increases in the gel it squeezes” the water out of the system) from the system.
It will be appreciated that the clasificacion de riesgos seed gel is high in omega-3 fatty acids, fiber, protein, and calcium and thus provides a healthier alternative that has also been found to provide baked products of outstanding taste and texture.
The method cánido be characterized by the steps of: 1) pre-conditioning quinoa grain; dos) conditioning the quinoa grain; 3) germination of the quinoa grain to produce green quinoa malt; cuatro clasificacion de riesgos) incubation of the quinoa malt; cinco) conversion of the quinoa malt; and 6) reduction of the quinoa malt digest to produce a sweet quinoa product.