SAPORE DI SOLE FARINA DI LENTICCHIE DECORTICATE
Hulled lentil flour
flour obtained from the processing of peeled red lentils on natural stone millstones.
Lentils are a great source of protein, highly digestible and completely cholesterol-free. They contain iron, phosphorus and B vitamins and are rich in isoflavones, substances that purify the body.
DIRECTIONS: lentil flour is mainly used in the formulation of liquid first courses, such as soups and creams. Furthermore, it is often mixed with gluten flours (especially wheat) for the production of baked foods (with sourdough or brewer's yeast); in this case, the proportion must always be in favor of the flour containing gluten, in order to allow the correct growth of the dough. As with other legume flours (or gluten-free cereals), lentil flour is also used between 5 and 30% compared to the main gluten. At 5% it improves both the physical and organoleptic properties of the food; on the other hand, at 30% it promotes the structuring of an extremely characteristic product, more compact, less leavened and which requires the
NET CONTENT: 350 g
STORAGE: keep tightly closed in a cool and dry place
Nutrition information |
Per 100 g |
|
Energy |
1351 kJ / 320 kcal |
Fat |
1,3 g |
of which saturates |
0,6 g |
Carbohydrates |
47,0 g |
of which sugars |
2,3 g |
Fibre |
12,0 g |
Proteins |
24,0 g |
Salt |
0,0 g |
|
Ingredients:
organic * lentil flour * |