Carob seed flour, the natural thickener for your ice cream

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Carob seed flour, the natural thickener for your ice cream

CARRUBE SEED FLOUR ... THE NATURAL THICKENER FOR YOUR HOME-MADE ICE CREAM!

ThereCarobit is the fruit of a tree whose seeds, peeled, are ground to become a white flour useful for many preparations. Let's find out thecarob seed flour..

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

THE CARRUBA SEED FLOUR

Carob seed flourit is a very high viscosity product and has the property of absorbing water up to 40%, which makes it an excellent thickener, stabilizer and emulsifier.

It is located on the label with the acronymE410, in quancarob seed flour isfood additive, that is a "flour" that facilitates the processing of the product.

Being onefood stabilizer, strictly of natural origin, is used, among others, to make ice cream, cream cheese, sauces, condiments.

Sicily is the second largest manufacturer 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

Therecarob seed flourit is used in the food industry, in the preparation of sauces, canned meat, mayonnaise, sausages, in the pharmaceutical sector, in the bakery and pastry sector to maintain the fragrance of the products. In the ice cream sector since thecarob seed flourgives the ice cream a uniform and velvety structure, avoiding the formation of ice crystals.

 

METHOD OF USE:

Therecarob seed flourit is used from 0.5% to 1% to thicken creams, sauces, vegetable yogurts and puddings. It is especially used in the preparation of ice creams with a uniform and velvety structure, without forming unwanted ice crystals.

It is necessary to make this solublecarob seed flourin the mixture, i.e. mix it with the other ingredients (for example the mixture for ice cream, cream, your sauce, etc.) and bring everything to the temperature ofat least 80 °for 2-3 min.

When your preparation cools 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 aftertaste (carob seed flour is tasteless), your bread will be more stable and with a crumb that will be more homogeneous.

Therecarob seed flourpcan also be usedas a natural thickenerin the preparation of velvets, sweet creams, sauces for condiments, jams and ice cream. Thecarobin fact, they contain pectin, a gelling agent and thickener useful in the kitchen and also used in the food industry.

There is no need to overdo the doses oflocust bean gumas thethickening propertiesof this flour are very high.

There 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:

  1. carob seed flour which is used in confectionery as an additive: the conspicuous pectin contained in it performs a thickening function (similar to that of corn starch but with less calories), it also helps to stabilize and homogenise ice cream and to make cakes without milk and eggs.
  2. carob pulp flour which tastes 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, it is free of caffeine; it also does not contain cholesterol, is rich in calcium and iron and is extremely sugary.
  3. flourwhole 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 contained in it is practically infinite, rich in fiber and low in carbohydrates, it is much loved by those who carry out a vegan or paleo diet and can be used as a drink to replace barley preparations.

DO YOU WANT TO MAKE ICE CREAM WITH CARRUBE SEED FLOUR ?? THAT'S HOW!

Ingredients (for two portions of ice cream):

300 ml of soy milk,

10 tablespoons of seed oil

5 spoons of sugar

1 coffee spoon oflocust bean gum.

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

Tip: try adding ours Pistachio Bronte PDO cream, the result will be exceptional;)

Pistachio Bronte PDO cream

Method:

Slowly melt thelocust bean gumin a saucepan with soy milk.

Then add the sugar and bring to the boil, then let it 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 put in the ice cream maker.

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

 

WHERE TO BUY IT:

IN OUR SHOPFOOD IN SICILYIN THE 30 GRAM OR 500 GR VERSION

Ourcarob seed flourit is 100% natural and of certain origin (SICILY)

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

 

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