CHESTNUT FLOUR

Chestnut flour is obtained by grinding the dried chestnuts, imparts a sweet taste to the mixture and lowers the amount of sugar insert in the dough.

It has a percentage of starch of 25% (highest of potatoes) and a composition similar to cereals.

It is rich in folic acid, potassium, zinc, iron, vitamin E, B group vitamins and has a high nutritional and energy value.

How to choose and store

Choose quality, flour of chestnut has a color light beige or slightly more accentuated, a color too dark flours are also very loving because they can be made from chestnut is not completely devoid of the outer pericarp or defects.

It ‘better to eat it fresh because it is easy to alter, if in doubt try a little bit of raw meal even if it is bitter unfortunately we can no longer use.
Store it in a closed container in the refrigerator, also in freezer, or in a cool place.

How to use it in the kitchen

It should be sifted before use because it tends to make lumps and left to rest after entering the liquid ingredients of the dough to allow proper hydration.
The doughs made with this flour have a compact texture and dry.
In bakery products you can insert pieces of fruit or vegetables that continue the hydration in the oven and after cooking.

It is particularly suitable for the preparation of brittle or soft pastes as castagnaccio, but can be used in purity also for:

sponge cake

shortbread

fresh pasta

gnocchi

desserts.

How to use it in savory products

Some quality flours are particularly sweet, as to make it necessary to mix them with other flours from more neutral taste to prepare savory products, in this case usatene a percentage of 30% on the weight of flour.

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