Ingredients: ground, partly defatted almonds
Currently, two types of almond flour are available on the market. What is the difference?
Ol’Vita almond flour is made from partially skimmed, unblanched and unroasted almonds. As a result, it is characterized by its beige color and typical almond taste and aroma. In addition, it is light and fluffy, which translates into the quality of baking and less tendency to formation of bumps.
Ground almond is a commonly available type of almond flour. This product contains a lot of fat (54 g) and less protein (28 g), which translates into a higher energy value (635 kcal / 100 g). In addition, it is heavier and it goes rancid much faster. Baked goods tend to form bakes.
Almond flour Ol’Vita is one of the most frequently purchased types of flour. Due to the high nutritional values as well as the taste and smell it is very often used in everyday kitchens. The possibilities of its use are wide. The advantage is the possibility of direct consumption without prior heat treatment. The protein content above 50 g / 100 g makes it used as an addition to high-protein cocktails, yoghurts or bars for athletes. In addition, it is added to mixtures intended for: pancakes, muffins, cookies, pancakes.
When preparing a mixture for baking dough or pancakes, it is worth remembering that this flour is made of almonds, which naturally do not contain gluten in their composition. Too much flour in the mix will reduce dough elasticity and stickiness.