The Flours for sale on Shop Baldaiassa, are produced through the grinding of nuts, also called oily fruit: hazelnuts, almonds and walnuts partially de-oiled and not de-oiled exclusively of Italian origin.
The flours for sale are processed at "low temperature" in order to preserve the natural characteristics and aromas of the fruit they come from, starting with small batches of nuts, possibly mechanically cold-pressed for the partially de-oiled versions.
Over the years the latter have aroused growing interest for their nutritional values: their fat content is in fact about 20%-60% (depending on the fruit) lower than the same flours generally on sale, but obtained from "not squeezed" fruits. They are also naturally richer in proteins and fibers as they are a concentrate of the oily fruit from which they derive, just think that to obtain 1 kg of de-oiled flour it is necessary to work about 1.5 kg of nuts.
On Shop Baldaiassa you can buy de-oiled and not de-oiled nut flours obtained from three different fruits: hazelnuts, almonds and walnuts, all packed in vacuum food bags in 500 g size.
Often in purchasing nut flour, we are undecided whether to buy the de-oiled or not de-oiled version, for fear that there are qualitative differences between the two types. In reality, except for the lower fat content and the greater presence of proteins and fibers of the de-oiled versions, the differences more than in terms of quality, must be sought in relation to the advantages in their use and storage times.
There is no doubt that more benefits are derived from de-oiled flours: the lower presence of fat allows them a better conservation, as they are less subject to phenomena of rancidity due to their oxidation; moreover, the de-oiled flours are mixed much more easily with the other ingredients, such as for example in the preparation of bakery products, precisely due to the lower richness of fatty substances in their composition, giving better results also in terms of texture of the finished sweet product.
First of all, it should be made clear that de-oiled oily fruit flours are not a waste product from the large-scale production of vegetable oils: if so, their nutritional profile would be so depleted and compromised that they would only be suitable for animal feed.
Generally, the production of de-oiled flours occurs in synergy with that of special vegetable oils. Mechanical pressing is carried out, very light and cold where required, in order to obtain qualitatively superior oils and at the same time a semi-finished product, called partially de-oiled panel, "degreased" with percentages ranging from 20% to 40% depending on the oily processed fruit, ready for subsequent grinding.
This is the only way to obtain excellent quality de-oiled flours and this is the reason why not all those on sale have similar characteristics.
Consequently, compared to the complexity and attention paid to their production process, particularly low prices are an indicator, which should raise doubts about the quality and/or origin of the de-oiled flours we are about to buy.
Raw Hazelnut Flour (origin: ITALY - Piedmont) variety Tonda Gentile Trilobata, partially de-oiled in 500 g/17,64 oz vacuum sachet. Hazelnut flour obtained by grinding partially de-oiled raw shelled hazelnuts with cold mechanical pressing.
Partially de-oiled Toasted Hazelnut Flour in a 500 g vacuum sachet, obtained by grinding toasted hazelnuts (origin: ITALY - Piedmont) variety Tonda Gentile Trilobata partially de-oiled by mechanical pressing.
Raw Shelled Almond Flour (origin: ITALY - Sicily) variety Pizzuta d’Avola, sachet of 500 g/17,64 oz. Raw Shelled Almond Flour obtained by grinding whole almonds vacuum packed.