Carob Flour - Food Product E410 Gluten Free

Carob flour is a food product obtained from the hulling and grinding of the seeds of the Carob (Ceratonia siliqua), a plant of the Leguminosae family, typical of the countries of the Mediterranean basin.

It is classified in the European list of food additives with the abbreviation: E410.

250g jar with measuring cup
17,90

20 in stock

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Carob flour is a powder composed of vegetable fibers and carob, a hydrocolloid whose unit is represented by a pentasaccharide formed by 4 molecules of mannose and one of galactose, joined together to form a long chain.

It comes in the form of a fine beige-colored powder with a sweetish taste reminiscent of that of chocolate. Thanks to its hygroscopic properties, it can absorb water up to its weight increasing by 40%. Commonly used by the food industry for its excellent thickening, stabilizing and emulsifying properties, useful for preserving the consistency of creamy preparations.

The most common use of carob flour occurs in the preparation of sweets as a substitute for cocoa, using it in the same quantities, but above all as a thickener and stabilizer in the preparation of ice cream, where it prevents the formation of ice crystals.

Ingredients: Carob seed flour (Ceratonia siliqua).

Nutritional information: 

Average analysis

For 100 g

Value

energetic

Kj

Kcal

812

194

Fat

of which saturated

g

g

0,99

0,22

Carbohydrates

of which sugars

g

g

0

0

Fibers g

80,8

Proteins g

6,17

salt g

0,02

The attached measuring cup contains about 6 g of product.

Carob flour melts only when hot, however it is recommended to disperse the powder very well in cold liquids so that no lumps are produced. Subsequently it is necessary to bring the temperature to 80-85 ° C keeping it for 2-3 minutes under continuous stirring with a whisk. Very helpful is the use of an immersion blender to get rid of any small lumps.
Carob flour is an excellent viscosifier and gives good organoleptic characteristics to the finished product.

It is used from 0.5% to 1% to thicken sauces, creams, puddings, yoghurt, fruit juices, jams and above all ice creams.

A part of carob flour can be an additional ingredient in the preparation of fresh pasta and bread. In Sicily, carob flour is used for the preparation of gnocchi, tagliatelle, mostaccioli and granite.

Carob flour should preferably be stored in an airtight jar, to be stored away from light and in a dry place.

To download the certificate of analysis relating to the LOT. 1918 click here.

To download the certificate of analysis relating to the LOT. 64818 click here.

To download the certificate of analysis relating to the LOT. 14319 click here.

To download the certificate of analysis relating to the LOT. 57019 click here.

To download the certificate of analysis relating to the LOT. 25920 click here.

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