1.00 Kg bag
Flour obtained from processing of dried chestnuts Peel on innovative systems on cylinder. From a nutritional point of view the chestnuts are rich in folic acid, potassium (930mg per 100 g), phosphorus, calcium, zinc, iron, vitamin E and B group. Chestnuts, compared to nuts IDEs which it belongs, have a fat intake low.
To keep in the aroma preservation bag in a dry place away from direct sunlight.
Can be used to prepare noodles, dumplings, breads and cakes. Being gluten-free is a good idea to link it to the flour that produces gluten (70% and 30%). For flour that produces gluten means (Wheat and spelt, Kamut). Cakes, where finding a good softness and friability,% of flour that g. diminished in favor of the chestnut goes gluten (gluten determines most doughs "bears").