Carob seed flour

Carob seed flour It is a very high viscosity product has the property of absorbing water up to 40%, this makes it an excellent thickener, stabilizing and emulsifying.

It is located on the label with the abbreviation E410, in quanto carob seed flour is food additive, that is, a "flour" that facilitates product processing.

Being one Food stabilizer, strictly of natural origin, is used, among others, to make ice cream, cream cheeses, sauces, condiments.

Sicily is the Second world manufacturer of carob seed flour, activities mainly concentrated in the province of Ragusa.

In our shop you can find The best carob seed flour, gluten -free, produced in Sicily.

Use: 

There Carob seed flour It is used in the food industry sector, in the preparation of sauces, canned meat, mayonnaise, sausages, in the pharmaceutical sector, in the bakery and pastry sector to maintain the fragrance of the products. In the ice cream sector as the Carob seed flour It gives ice cream a uniform and velvety structure, avoiding the formation of ice crystals.

Methods of use:

There Carob seed flour It is used from 0.5% to 1% to thicken creams, sauces, vegetable yogurts and puddings. It is used in particular in the preparation of ice cream with a uniform and velvety structure, without forming unwanted ice crystals.

It is necessary to make this soluble Carob seed flour in the mixture, that is, mix it with the other ingredients (for example to the compound for ice cream, for the cream, to your sauce, etc.) and bring everything to the temperature of at least 80 ° 2-3 min.

When your preparation is cooling you will notice that your ice cream remains velvety and does not form the classic ice crystals, your sauce will be dense without having strange retrogusts (carob seed flour is tasteless), your bread will be more stable and with A crumb that will be more homogeneous.

There Carob seed flour palso be used as a natural thickener In the preparation of velvety, sweet creams, sauces for condiments, jams and ice cream. The carob In fact, they contain pectin, a gelling and thickener useful in the kitchen and also exploited in the food industry.

There is no need to exaggerate with the doses of Carob seed flour as the thickening properties of this flour are very high.

There carob It is a fruit with extraordinary properties: it can be used as a regulator of intestinal functions, coloring substances and three types of flours obtain:

The ranks of vitamins contained in it is practically infinite, rich in fiber and poor in carbohydrates is much loved by those who carry out a vegan or paleo diet and can be used as a drink to replace barley preparations.

Do you want to make ice cream with carob seed flour ?? Here's how!

Ingredients (for two portions of ice cream):

300 ml of soy milk,

10 tablespoons of seed oil

5 tablespoons of sugar

1 coffee teaspoon of Carob seed flour.

Taste of your choice, for example: citrus juice, fruit smoothies, chocolate chips, pistachio dough or almond etc.

Tip: Try to add ours Pistachio Bronte Ponte Cream DOP, the result will be exceptional;)

Procedure:

Make the slowly melt the Carob seed flour In a saucepan with soy milk.

Then add the sugar and bring to a boil, then let it cool.

Once the mixture has cooled, put it in a blender with the amount of oil indicated and the taste you have chosen.

Blend at maximum power and then put in the ice cream maker.

Let it rest in the ice cream maker for about an hour and enjoy your ice cream!

Where to buy it: