1.00 Kg bag
Flour obtained from processing of green lentils (not peeled) on natural millstones. From a nutritional point of view, this flour is high in protein and low GI carbohydrates. It is also particularly diuretic, galactogogue (promotes milk production), rich in insoluble fiber and soluble, including two probiotic fiber: inulin and pectin (partially fermented by gut bacteria with the production of important fatty acids, the propionic acid and buttirico). There are also high in minerals such as potassium, calcium, phosphorus, iron, zinc; vitamins B1, B2 and B3.
To keep in the aroma preservation bag in a dry place away from direct sunlight.
Can be used for sweet and savory baked goods in varying degrees by 10 to 30% in combination with wheat flour.
Lentil flour imparts a pleasant taste, improves the softness, increases the protein content and lowers the glycemic index of products that is added.
It can also be used to increase strength (W) of the flours that produce gluten (wheat, spelt and Kamut) in small quantities of 1% in relation to the flour that you want to strengthen.