ORGANIC Almond flour

Coarse almond flour made from peeled almonds

Almond flour is not ground almonds, but the press cake left over from the extraction of almond oil, which is then ground. Almond flour also differs from ground almonds in that it has a lower fat content.

Low carbohydrate almond flour

Almond flour is one of the most popular low-carb flours. Low carb flours are flours that contain fewer carbohydrates than cereal flours such as wheat or rye flour. Almond flour is considered to be particularly low in carbohydrates. It contains about 10 grams of carbohydrates per 100 grams, whereas wheat flour contains an average of 70 grams of carbohydrates per 100 grams.

The flour still contains around 10g of almond oil per 100g - the oil content in ground almonds can be up to 60%. However, the almonds are first cold pressed to remove the oil. The ground press cake from oil extraction not only contains around 48% less fat than ground almonds, but also around 49g per 100g of protein and around 19g per 100g of fibre.

With its delicate flavour, almond flour is ideal for making sauces, desserts and delicious vegetarian and vegan soups. Pancakes made with almond flour are also delicious.

Almond flour can be ground finer or coarser depending on the batch. Coarse almond flour can be used for baking, cooking and as an ingredient in muesli, and there is no difference in taste to finely ground almond flour.

Baking with low carbohydrate almond flour

Almond flour also gives dough and baked goods a better ability to rise, so you may need to use a little more liquid than usual when baking. Almond flour is also more economical than wheat flour in baking: for every 100 grams of wheat flour you use, you need about 60-80 grams of almond flour.

The almonds used to make our almond flour are naturally gluten-free. However, we cannot technically guarantee that it is 100% gluten-free (<0.5mg). The flour may therefore contain traces of cereals that contain gluten. As almonds do not contain gluten, it is best to mix almond flour with another flour or a thickening agent such as guar gum to help bind the dough. Otherwise the dough will fall apart after baking.

Color differences in almond flour

The colour of our almond flour depends on the availability of the raw material. Sometimes the almonds are processed with the brown skin, resulting in a slightly darker flour. Other times we receive peeled almonds and the flour is lighter in colour. Unfortunately, it is not always possible to tell in advance. However, it should only make a difference in terms of colour.

The flour is suitable for making fine bakery products, as an addition to muesli and desserts, for refining sauces, ice cream, etc. - there are no limits to the imagination of nut lovers.

Botanical name: Prunus dulcis, syn: Prunus amygdalus

Origin:
Almond flour is obtained by cold pressing the ripe fruit of the almond tree. The press cake (the basis of almond flour) is now partially defatted and can be finely ground. The almond tree prefers warm, temperate climates such as Spain and Sicily, where the almonds for our flour come from. The almond is an elongated, egg-shaped stone with a rough, grey, leathery skin. There are sweet and bitter almonds. Only the sweet almonds are pressed to make almond flour.

Certification:
The almonds we use for our flour come from controlled organic cultivation certified according to BIO VO 834/2007 and VO 889/2008.

References:
www.chefkoch.de