This variety of chestnut is the flagship of the Marca de Garantía del Bierzo. The 'Parede', of small or medium size, is perhaps the best in Spain for roasting, because it is not partitioned, peels very well and is very sweet.
The chestnuts, once dehydrated, are ground in traditional stone mills so that the flour is ground into a powder
The chestnuts, once dehydrated, are ground in traditional stone mills so that the flour retains all its properties.
The result, a flour that is very sweet
The result, a chestnut flour with a sweet and pleasant taste ideal to be used both in baking and in cooking, providing a very special flavor: to make bechamel, thicken sauces, creams or seal foods by replacing wheat flour with this flour.
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