We produce cricket flour containing proteins and fats similar to fish. It has fiber, iron and calcium, as well as vitamins B2 and B12. An important useful property of flour is the absence of gluten in it.
Cricket flour is a 100% natural product that does not contain flavors, dyes, preservatives or other additives. This is a quality product made from healthy crickets grown in hygienic conditions. The diet of crickets consisted of dry foods containing vitamins, micro and macro elements: dried gammarus, seaweed, oat flakes, bran of various cereals, fodder sulfur, tricalcium phosphate feed, herbs and probiotics. From succulent feeds: carrots, lettuce and dandelion, clover, nettle.
Cricket flour is gaining popularity in various areas of the food industry. It is especially popular in baking business, it is added to baking, which becomes not only carbohydrate, but also protein by 25%. Cricket flour is also used successfully in the manufacture of pasta and chips. It is used in the production of sausage, sausages and other products for vegetarians. Cricket flour is used in confectionery industry for the production of cookies, bars and any other dessert treats.
Cricket flour has a balanced composition of nutrients and is considered to be protein, due to the high protein content in it, about 60%. It contains essential amino acids necessary for the human body to maintain myogenic tone and build muscle mass. Among the main useful features are the following:
Growing crickets, we do not use antibiotics, growth hormones, or other medical drugs. The technology of our production is focused on growing crickets in hygienic conditions, with the proper microclimate and balanced nutrition. Due to this, the entire number of crickets is healthy, fed and 90% of individuals reach adulthood.