How to choose the right almond flour?

Just a few years ago, few people heard of or used almond flour in baking. And the macarons were like a dessert from a beautiful fairy tale. But everything changes and improves! And today, many confectioners successfully use almond flour to prepare their masterpieces. After all, this is a rather unique, valuable and sought-after ingredient in cooking. Almond flour is used in the recipes of many products - pastries, desserts, cakes, vegetable and meat dishes, creams and fruit salads.

At the same time, it does not contain gluten, like wheat flour, which makes almond flour a rather popular product in dietary nutrition.
How to choose high-quality almond flour? Many housewives have gotten used to preparing it themselves using a blender and other improvised means. But if you do not make almond flour yourself, then it is best to purchase it from manufacturers. High-quality almond flour is made from blanched almonds, well dried. The color of the flour is slightly creamy, without any inclusions. It feels dry and airy; when rubbing with your fingers, you should not feel any large grains or fat.

Most importantly, the flour should not contain anything other than almonds! Many “home producers” of flour add powdered sugar or wheat flour to absorb the fat released when grinding almonds, which reduces the cost of the final product and, alas, reduces the quality of almond flour and its beneficial properties.

We produce our almond flour from "NUTECO PREMIUM", which has a quality certificate (which is important when choosing flour), from selected blanched almonds, using specialized equipment, which allows us to achieve fine grinding. At the same time, all the beneficial properties of almonds are preserved in the flour.

Delicate creamy shade, subtle nutty aroma, exquisite taste and vitamin value - these are the main criteria for the quality of almond flour!

Make the right choice and be healthy!