Product Description
First, they dry it at 45-50°C for 15-20 days, then they hull it with a machine. After that, the debris is removed, and everything is sifted. It is transported in plastic bags or metal containers and sorted out. It is sorted both with a machine and by hand, then ground finely. Its texture is very similar to wheat flour.
It can fully replace the quantity specified in the recipe with chestnut flour, but it can also be mixed with other flours.
Due to its strong aroma, it is recommended especially for those who enjoy the taste of chestnut. It is particularly recommended for baking bread and pastries, especially for foods with hazelnut, almond, chestnut, honey, and chocolate flavors.
Compared to wheat flour, it contains fewer digestible (net) carbohydrates, with only 71.4 grams of carbohydrates in 100 grams of chestnut flour. With its low (only 344 kcal/1456 kj/100g) caloric content, it can be excellently incorporated into diets and weight loss programs.
Chestnut flour is rich in fiber, containing 10.58% fiber. Since one of the main problems of our diet today is the low intake of fiber, using chestnut flour can improve this ratio.
In Hungary, chestnut flour is a relatively new product in the range of health foods, causing no complaints even for those suffering from chronic gastritis, but in Italy, it has been known for centuries and has been a competitor of wheat flour already in medieval Italy. In France, it is a popular ingredient in pastries.
Not recommended for those allergic to nuts!