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The teff grain is native to Ethiopia, where it is the main source of nutrition for over two-thirds of the population. It is also a staple food in India and Australia.
In the same family as millet, teff is considered an ancient grain. It has undergone only minimal alterations due to varietal selection over the millennia, and is therefore largely the same as that consumed by our distant ancestors.
The teff grains selected by Farinart come from qualified sources, carefully cultivated to guarantee exceptional purity and optimal nutritional benefits.
This product is available as whole grains or ground into flour. Produced from brown or ivory varieties, our teff can be obtained from conventional or organic farming and is GMO-free.
Teff’s popularity is growing worldwide due to its molasses-like flavor and culinary versatility.
Teff flour can be used as a substitute for up to 25% wheat flour in bakery formulations containing baking powder (muffins, pancakes). Brown teff has an earthy, nutty flavor, while ivory is a little more subtle and slightly sweet.
Ivory teff flour works well in added-value bakery and pastry products. Combined with buckwheat flour, teff flour can be used in pancakes and waffles.
Given its rich color, brown teff flour is an excellent addition to cocoa- and mocha-flavored formulations, as well as chocolate cakes, cookies and brownies.
Teff is a cereal rich in complex carbohydrates, including resistant starches. It contains significant quantities of protein, fiber, iron, magnesium and zinc. It contains all the essential amino acids.
Teff is gluten-free and low in FODMAPs (Fermentable by colonic bacteria Oligosaccharides, Disaccharides, Monosaccharides and Polyols).