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Hazelnut is a popular nut, native to Eastern Europe.
Widely consumed around the world, it's a real powerhouse of goodness to add into your daily routine.
Now discover how from a simple small fruit of less than a centimeter we can make our flours.
Before we get our flours, we have to go through the process of making our oils.
But how do we do that?
Our walnut, hazelnut and almond oils are processed in our 12th century mill through 3 ancestral steps.
The first, will consist of crushing the raw material.
Under a 500-kilogram, one-ton grinding wheel, the walnut kernels or almond and hazelnut kernels will be crushed.
After about 1:30 for the hazelnut, we will get a smooth paste that can be picked up.
Obtaining this paste will allow us to move on to the second step of the manufacturing process.
In a cast iron skillet, this will be slowly heated to reveal the intense aromas of the hazelnut.
Finally, the cooked paste will finish its journey in the press. This third and final step will extract the oil from the still hot paste.
The oil will be extracted from the paste
Now you must be wondering but how can we get flour from oil making?
The answer is simple. At the bottom of the press after the oil is extracted, a large block of partially de-oiled paste will remain. This, better known as 'cake' will be broken, crushed and then sieved.
The answer is simple
It is after its passage through the sieve that we get our nut, hazelnut and almond flours!
Our hazelnut flour, comes with a powerful praline flavor.
Intensified through the second stage of manufacturing, this flour will add a touch of deliciousness to all your everyday recipes.
A true 100% natural and French flavor enhancer, it will become the essential ingredient to have in your cupboards for making all your homemade pastries.
With a low fat content, our hazelnut flour, in addition to being gluten-free, is suitable for both traditional and specific diets.
To use it, it will be necessary to mix it with another type of flour.
Our recommendations: 1/3 of our hazelnut flour with 2/3 of white flour.
If you don't have white flour in your drawers we recommend replacing it with wheat flour, rice flour or buckwheat flour.
With it, everything is feasible: cakes, breads, madeleines, cookies, pancakes or even pie dough.
Our favorite pastry: hazelnut flour muffins with a runny heart made with our spread!
They're a great way to make a cake
Eager to discover a 100% natural and gluten-free aromatic flour? Don't hesitate anymore!
