Farina di semi di carruba, l'addensante naturale per il tuo gelato

Carob seed flour, the natural thickener for your ice cream

CAROB SEED FLOUR..THE NATURAL THICKENER FOR YOUR HOMEMADE ICE-CREAM!

The Carob is the fruit of a tree whose seeds, peeled, are ground to become a white flour useful for many preparations. Let's discover the carob seed flour together..

If you want to buy the carob seed flour in our Shop Food In Sicily

THE FLOUR OF CAROB SEEDS

The flour of carob seeds is a product with a very high viscosity has the property to absorb water up to 40%, this makes it an excellent thickener, stabilizer and emulsifier.

It is found on the label with the initials E410, in thatflour of carob seeds is a food additive food additiveor rather a "flour" that facilitates the processing of the product.

Being a food As a food stabilizer, strictly of natural origin, is used, among others, to make ice cream, cream cheese, sauces, dressings.

Sicily is the second largest producer in the world of carob seed flour, 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:

La carob seed flour is used in the food industry, in the preparation of sauces, canned meat, mayonnaise, sausages, in the pharmaceutical sector, in the field of bakery and pastry to maintain the fragrance of products. In the ice cream sector as the carob seed flour gives the ice-cream a uniform and velvety structure, avoiding the formation of ice crystals.

METHOD OF USE

Carob seed flour is used from 0.5% to 1% to thicken creams, sauces, vegetable yogurts and puddings. It is used in particular in the preparation of ice-creams with a uniform and velvety structure, without forming undesirable ice crystals.

It is necessary to make this carob seed flour soluble in the mixture, i.e. to mix it with the other ingredients (for example with the mixture for ice cream, for cream, your sauce, etc.) and bring everything to a temperature of 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 (carob seed flour is tasteless), your bread will be more stable and with a crumb that will be more homogeneous.

The carob seed flour pcan also be used as a natural thickener in the preparation of soups, sweet creams, sauces for condiments, jams and ice cream. Carobs contain pectin, a gelling and thickening agent useful in cooking and also used in the food industry.

There is no need to exaggerate with the doses of carob seed flour because the thickening properties of this flour are very high.

The carob is a fruit with extraordinary properties: it can be used as a regulator of intestinal functions, it can be used to produce colouring substances and three types of flour:

  1. carob seed flour which is used in confectionery as an additive: the conspicuous pectin it contains in fact performs a thickening function (similar to that of cornstarch but with fewer calories), also helps to stabilize and homogenize ice cream and to make cakes without milk and eggs.
  2. flour of carob pulp which has a taste very similar to cocoa and is often used as a substitute for this food in the preparation of sweets. It has a lower environmental and social impact and, unlike cocoa, is caffeine-free; it also contains no cholesterol, is rich in calcium and iron and is extremely sweet.
  3. flour of thewhole pod, more coarse and fibrous, 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 very popular with 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? THIS IS HOW!

Ingredients (for two servings of ice cream):

300 ml of soy milk,

10 tablespoons of seed oil

5 tablespoons of sugar

1 teaspoon of locust bean gum.

Taste of your choice, for example: citrus juice, fruit smoothies, chocolate chips, pistachio or almond paste etc..

Tip: try to add our Bronte Pistachio PDO Creamthe result will be exceptional ;)

Crema di Pistacchio Bronte DOP

Procedure:

Slowly melt the carob seed flour in a saucepan with the soy milk.

Then add the sugar and bring to a boil, then let it cool.

Once the mixture has cooled, place it in a blender with the amount of oil indicated and the flavor of your choice.

Blend at maximum power and then place in the ice cream maker.

Let it rest in the ice-cream maker for about one hour and enjoy your ice-cream!

WHERE TO BUY IT:

IN OUR SHOP FOOD IN SICILY IN THE VERSION OF 30 GRAMS OR 500 GR.

Our carob seed flour is 100% natural and of certain origin (SICILY)

If you want to buy the flour carob seeds in our shop Food In Sicily