Almond Flour - 400g - Le Moulin de la Veyssière

Presentation of Almond Flour - Le Moulin de la Veyssière

Almond Flour comes from oilcake. The cake is the block that remains in the press after extraction of the oil. Once this block is removed from the press, Le Moulin de la Veyssière transforms it into flour which is sifted. Mixed with classic white flour, nut flours will delicately flavor and color your cakes, pancakes or other breads. The almond is one of the most consumed and appreciated nuts today by the French. Recognized as excellent for the prevention and against the onset of certain diseases, almonds play a beneficial role in health. Used as much for a snack by athletes as for an aperitif by consumers of healthy products, this fruit has become essential to have in your cupboards.

Being gluten-free, this flour will not be consumed and used in cooking like a classic flour: our recommendations 1/3 of our flours to mix with 2/3 of so-called 'classic' flour.

BRAND HISTORY

Since 1857, the Moulin de la Veyssière has been producing oils and flours with character. Between history and gastronomy, artisanal manufacturing is associated with responsible and sustainable production, in perpetual search for innovation and excellence. Since 1857, they have been handcrafting virgin walnut and hazelnut oils in the ancestral way, respecting the greatest tradition. The millstone, the pan and the press are from the period as are all the instruments used to make the oils. The mill runs on hydraulic power. The oils are made in accordance with the Périgord tradition: the raw material (from local production) is crushed by the flint millstone, the paste obtained is delicately heated which gives its character to the oil, it is then pressed before to be put in barrels to decant for 3 to 4 weeks.

RECIPES

Flour to mix: 1/3 walnut flour + 2/3 classic white flour

INGREDIENTS AND PACKAGING

Its composition: almond flour

Capacity: 400G