The walnut is an oleaginous fruit with many benefits. It has been known in Europe for thousands of years. Widely consumed, it is in Périgord a true regional treasure. We often say that there is only one step from the nut to the oil. Discover now how we obtain our traditional aromatic nut, hazelnut and almond flours.

The making of our walnut oil

At the Mill, nut processing has always been done through 3 manufacturing steps.

To obtain our flours we must first transform the fruits into oils. This will naturally be followed by the transformation of our hazelnut and almond flours.

The first step is the transformation of the fruit into oil

Here are the steps for making the oil:

First, the walnut kernels will be crushed by one of our two grinding wheels. A creamy paste will appear, signaling that it should be collected.

Secondly, the oil will be crushed

Secondly, the paste will be slowly heated in a cast iron pan. The objective, to reveal the powerful aromas of the nut.

This step is essential because in addition to giving our oils all their character, it allows for better preservation, up to 18 months as long as they are kept away from light and heat.

Once the paste is cooked to perfection, will come the last step of the manufacturing process: the extraction of the oil.

Under a 40-ton pressure exerted by a hydraulic cylinder, the oil will be released.

Following this, the process of processing the flours will be able to begin.

But what do we use? In the press, after the extraction of the oil there will remain a large block of partially de-oiled dough.

This dough, which is known to be more expensive than the oil, will be used to make the oil

This paste, better known as 'cake', we are not going to throw it away but rather revalue it.

After breaking, grinding and then sifting it we are going to package it in 400gr recyclable kraft bags to market them as walnut, hazelnut and almond flours.

Our nut flour

With an intense flavor of lightly roasted nuts our nut flour, naturally rich in protein and fiber will delight the finest gourmets. Suitable for both classic and specific diets, this fine brown glow powder will be used in all your sweet and savory recipes.

Being gluten free this flour will not be to consume and use in cooking as a classic flour. Do not worry all the tips will be explained in the part 'Our tips'.

Are you a fan of good French product? Check out our tips for adding it to your cooking routine!

Our tips for using our nut flour

Our walnut flour, just like for example chestnut flour, is gluten-free.

How to use it in your recipes

This flour, consumable over 12 months, will not be to be used in the same way as for example wheat flour or semi-complete flour.

It will necessarily be to mix with another type of flour. Our recommendations 1/3 of our flours to be mixed with 2/3 of so-called 'classic' flour.

You can use in addition rice flour, wheat flour or buckwheat flour.

For the realization of your cake doughs, pancakes, breads or even for your muffins, it will bring a touch of greediness.

Our chef's tip: for more flavor you can add on your cookies some coconut shavings!

Make room for your imagination since with our flours all recipes are feasible.

Do you already have ideas for homemade pastries? Don't hesitate anymore you even have a discovery pack of our flours available on our website!