Carob Seed Flour (E410) - 125gr

Carob seed flour is used in various recipes in traditional cuisine, both in the vegan and in the preparation of gluten-free products as a powerful thickener, 100% of natural origin and gluten free. The most traditional recipes in which it is mostly present as a thickener are those useful for preparation of sauces, sweet creams, soups, soups, jams, desserts, yoghurts and vegetable puddings. DOSAGE: 0.1% - 0.5% - melts better when hot. FORMAT: 125gr FIELDS OF USE: Ideal for ice creams and sorbets, desserts, a fruit base. -- TECHNICAL CHARACTERISTICS: The carob seed flour comes in trade in the form of a white, tasteless and impalpable powder. It is a natural thickener derived from the grinding of the seeds carob contained in the pods, fruits of the carob tree. Recognizable by the unmistakable long and dark pod that can look like a big bean. Thanks to its very high viscosity it is able to absorb up to 40% water, its thickening function is similar to that than cornstarch, but contains fewer calories. Given its power highly thickening agent the ideal dosage is about 0.5 - 1%. It is useful to mix the flour with all the ingredients used and then bring the compound to a temperature of 80° for 2 minutes. The desired texture will reveal itself during the cooling process. ICE CREAM: carob seed flour is the most natural additive used in ice cream because it gives the ice cream a structure smooth and velvety. Avoid the formation of ice crystals. Slows down the melting process of ice cream once frozen. COOKING: To be used as an additional ingredient in the preparation some fresh pasta or a special bread. VEGAN: carob seed flour is ideal for the preparation of cakes without milk and eggs.