Ground almond flour.
DAYELET ALMOND FLOUR is a mixture of two types of top quality flours, both from the country. Half is from the Marcona appellation and the other half is the Feragnes appellation. This mixture is carried out so that the oil content is not excessive and impairs its handling and conservation. The flour is whole, unrefined and unmodified and completely gluten-free.
It is therefore a flour obtained organically from the grinding of the two types of almonds, which comes in the form of an ivory-white granular powder. Its high natural quality makes it essential to improve the flavour and nutrition of all doughs based on refined white flours.
It is traditionally used in Christmas sweets, nougat and marzipan, but it is well known for its use in many specialties such as guirlaches, Santiago-type cakes, sponge cakes or Carbayón-type glazed cakes.
DAYELET ALMOND FLOUR can be used in all kinds of bakery and pastry recipes in relatively high proportions, replacing white flours from 10% to 20%. In this way we manage to soften the palate, by introducing natural oil instead of fat into the recipe. Its fiber content is remarkable, so it will always be advisable to increase the water or liquids in the recipe by approximately 5%.
In consistency it is more similar to corn flour than wheat flour. It is always possible to improve and enrich any refined flour with or without gluten, in any application of gluten-free bread, biscuits, muffins, cup-cakes, dry pasta, biscuits, macarons, etc., which it enriches in flavour and nutrition due to its high content of proteins and unsaturated fats, as well as its high contribution of fibres and minerals.
DAYELET ALMOND FLOUR, due to its richness in proteins and unsaturated fats as well as its fiber content, can be considered as a GLUTEN-FREE nutritional supplement that provides nutritional richness and a very pleasant flavor to all refined flours of any kind.
DAYELET ALMOND FLOUR is considered an ingredient of the Mediterranean Diet due to its high level of unsaturated fatty acids (oleic).
VERY LOW glycemic index = 15.
The components of our formulations ARE GLUTEN-FREE.
DAYELET ALMOND FLOUR provides excellent nutritional properties with its different components. Its fat content is not fattening as it contains little saturated fat and no trans fats. Almost all of their carbohydrates are fiber, so they are easy to digest. Its proteins are very complete. It is also a good source of vitamins and minerals. It has a very low glycemic index. For all these reasons and for its high nutritional value, DAYELET ALMOND FLOUR It is especially indicated for all people in general, the elderly, those with physical exhaustion, athletes and especially people with wheat rest diets, high protein diets, low carbohydrate diets and weight control.
The product is supplied in a 300g container.
Marcona and Ferragnes almond flours
