ORGANIC Hazelnut flour
partially de-oiled
EU agriculture
- freshly ground from aromatic organic hazelnuts
- still contains about 17g of hazelnut oil per 100g
- a source of fibre (23 g per 100 g)
- rich in protein (28 g per 100 g)
- in a light-protected and resealable pack
- for baking and adding to muesli
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Coconut flour partially de-oiled
For this fine coconut flour, fresh coconut meat is gently dried, de-oiled and ground. It still contains around 18 g per 100 g of coconut oil as well as vegetable protein and around 35 g per 100 g of fiber. Ideal for muesli and for thickening shakes.
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Walnut flour partially de-oiled
For this fine walnut flour, unroasted walnuts are gently de-oiled and ground. It still contains around 10 g of walnut oil per 100 g as well as vegetable protein and around 19 g of fiber per 100 g. Ideal for fine baked goods and cookies.
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Aromatic hazelnuts are gently de-oiled and ground to produce this fine organic hazelnut flour. It still contains around 17g of hazelnut oil per 100g, as well as vegetable protein and fibre. Ideal for all baking recipes using hazelnuts and for making muesli. Our hazelnut flour is vegan and lactose-free. The hazelnuts used to make our hazelnut flour are naturally gluten free. However, we cannot technically guarantee that it is 100% gluten free (<0.5mg). The flour may contain traces of cereals that contain gluten.
Precious nut flours
Nut flours are produced by mechanical pressing of cold-pressed vegetable oils. At Ölmühle Solling we produce nut flours from many organic raw materials such as walnuts, coconuts, hazelnuts and almonds. The de-oiled press cake still has an oil content of between 10 and 12 per cent. Finely ground, it makes a nutty, aromatic baking ingredient for delicious pastries.
Combined with flours from maize, sorghum, buckwheat, millet, rice, amaranth and quinoa, nut flours can be used to create new flavours.
Nut flours are also a healthy treat, containing high levels of quality protein and more fibre than whole grain flours. It is also a welcome ingredient in pot cakes, gingerbread or Hutzel bread, as well as in muesli and yoghurt. We recommend adding 10-20% nut flour instead of baking flour. Nut flour should always be kept in a tightly closed container and stored in a cool place.
Usage
Hazelnut flour is suitable for making fine bakery products, as an addition to muesli and desserts, and for refining sauces and ice creams.
Recipes
Hazelnut mustard crust
Hazelnut mustard crust is ideal to take meat, fish or vegetables dishes to another level. Mustard spice oil creates an extraordinary oriental taste. zum RezeptRatings
Specification and ingredients
Hazelnut flour
Average energy and nutrient content for 100 g
Please enjoy our products as part of a diverse and balanced nutrition.
As a product of nature the composition of the oil can vary, the given specifications are therefore average values.
Ingredients
Hazelnut flour, certified organic. May contain traces of the following nuts or oilseeds: almonds, hazelnuts, walnuts, coconuts, linseed, sesame, hemp, pumpkin seeds.Durability
6 - 9 monthsLagerung
Store in a cool and dark place.Botanical name: Corylus avellana
Origin:
The hazel bush is a widespread wild shrub in Europe, Asia and North America, and is cultivated mainly in Turkey and Italy. The fruits of the hazel bush are usually harvested by squirrels in this country. We therefore source the hazelnuts for our hazelnut flour from organically managed and certified plantations in Turkey (Black Sea coast) and Italy (Tuscany).
Certification: The hazelnuts used for our finely ground hazelnut flour come from Naturland producers from certified organic cultivation in accordance with BIO VO 834/2007 and VO 889/2008 and 1235/2008.
References
www.chefkoch.de
Pumpkin seed flour
Chia flour
Almond flour
Hazelnut flour