If you want to buy the carob seed flour in our Food In Sicily Shop
CAROB SEED FLOUR
Carob seed flour it is a very high viscosity product and has the property of absorbing water up to 40%, making it an excellent thickener, stabilizer and emulsifier.
It is found on the label with the acronym E410, whento carob seed flour is food additive, i.e. a "flour" that facilitates the processing of the product.
Being one food stabilizer, strictly of natural origin, is used, among others, to make ice cream, cream cheeses, sauces, condiments.
Sicily is the second largest producer in the world of carob seed flour, an activity mainly concentrated in the province of Ragusa.
In our shop you can find the best carob seed flour, gluten-free, produced in Sicily.
USE:
The carob seed flour It is used in the food industry, in the preparation of sauces, canned meat, mayonnaise, sausages, in the pharmaceutical sector, in the baking and pastry sector to maintain the fragrance of the products. In the ice cream sector as the carob seed flour it gives the ice cream a uniform and velvety structure, avoiding the formation of ice crystals.
HOW TO USE:
The carob seed flour 0.5% to 1% is used to thicken creams, sauces, vegetable yoghurts and puddings. It is used in particular in the preparation of ice creams with a uniform and velvety structure, without forming unwanted ice crystals.
It is necessary to make this soluble carob seed flour in the mixture, i.e. mix it with the other ingredients (for example the ice cream mixture, the cream, your sauce, etc.) and bring everything to the temperature at least 80° for 2-3 min.
When your preparation cools down 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 aftertastes (locust bean flour is tasteless), your bread will be more stable and with a more homogeneous crumb.
The carob seed flour pcan also be used as a natural thickener in the preparation of veloutés, sweet creams, condiment sauces, jams and ice creams. Le carobs in fact, they contain pectin, a gelling and thickening agent useful in the kitchen and also used 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.
The carob it is a fruit with extraordinary properties: it can be used as a regulator of intestinal functions, coloring substances and three types of flour are obtained from it:
- carob seed flour which is used in pastry making as an additive: the large pectin it contains has a thickening function (similar to that of corn starch but with fewer calories), it also helps to stabilize and homogenise ice creams and to make milk- and egg-free cakes.
- carob pulp flour which has a flavor very similar to cocoa and is often used as a substitute for this food in the preparation of desserts. It has a lower environmental and social impact and, unlike cocoa, it is caffeine-free; furthermore it does not contain cholesterol, it is rich in calcium and iron and is extremely sugary.
- flour fromwhole pod, rougher and more fibrous, it is often used in traditional recipes for the preparation of savory dishes such as gnocchi or risotto.
The number of vitamins it contains is practically infinite, rich in fiber and low in carbohydrates, it is much loved by those who follow a vegan or paleo diet and can be used as a drink to replace barley-based 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 teaspoon of carob seed flour.
Flavor of your choice, for example: citrus juice, fruit smoothies, chocolate flakes, pistachio or almond paste etc..
Tip: try adding ours Bronte DOP Pistachio Cream, the result will be exceptional ;)
Procedure:
Let it melt slowly carob seed flour in a saucepan with the soy milk.
Then add the sugar and bring to the boil, then leave to cool.
Once the mixture has cooled, put it in a blender with the indicated quantity of oil and the flavor you have chosen.
Blend at maximum power and then place in the ice cream maker.
Leave to rest in the ice cream maker for about an hour and enjoy your ice cream!
WHERE TO BUY IT:
IN OUR SHOP FOOD IN SICILY IN THE 30 GRAMS OR 500 GR VERSION
Ours carob seed flour it is 100% natural and of certain origin (SICILY)
If you want to buy the carob seed flour in our Food In Sicily shop