farina di nocciole

flour

HAZELNUT FLOUR


Hazelnut types:

- Piedmont PGI

- Tonda Gentile Trilobata (Three Cobbed Round Hazelnut)

- Regina selection, produced exclusively in the hills of the Langhe

Flour types:

PURE: Ideal for marzipan with hazelnuts. Ready for the mixture in amaretti biscuits, cakes and bread, and then cooked in the oven. A mixture - part of which features the partly-toasted product - is recommended to give the strong hazelnut taste, which is less pronounced in the raw flour. 

TOASTED: the standard type is the one that remains on the last sieve of the granulator, so it is not completely intangible but very fine. Typically used for biscuits, cakes, baci di dama biscuits, and amaretti biscuits.

We can refine this flour on request with stone rollers, to make it very fine, however in doing so by compressing the flour the oil within the nut is released and makes the flour more greasy.

Storage conditions:

It should be consumed within 12 months before the sensory characteristics start to change. Once the vacuum bag has been opened, it is recommended to keep the product in a glass container so that it does not absorb moisture. Store in a cool place away from direct sunlight.

 

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