Flour is the main ingredient in bread and many other foods which is a staple food in many countries worldwide and occupies a leading position in the Greek diet.
Rising demand for gluten free foods, as well as demand for low-glycemic index foods or high-fiber foods, is one reason the market has responded. Another great reason is the strong spread of nutritional models with few carbs. And finally, but no less important reason, is the gastronomic side: these “other” flours, add flavor to the various dishes, give a different texture, endow them with a different aroma, in breads, cakes, crepes, pancakes, tarts, without gluten, with few carbs or just for a different taste.
Organic potato flour does not contain gluten, so it can be used by those who have reasons to follow a gluten-free diet. But it does contain a lot of carbohydrates, so a low-carb diet is not allowed.
Organic potato flour differs from potato starch in terms of taste and production. It has excellent baking quality and is used to make bread as an additive along with other flours or on its own, in cakes, cookies, even as a coagulant in soups, sauces, etc.
Its texture is delicate and soft and the color of beige, while its taste and aroma are quite reminiscent of the earthy taste and aroma of potatoes.
In the flour, the potato is dehydrated and then ground.
For the best protection of the product, keep it in a shady, cool place and after opening it in the refrigerator.
Especially in the summer months to keep only in the refrigerator.
Country. GERMANY
Nutritional data per 100gr.
Energy: 1365kj / 326kcal – Fats: 0.10g of which saturated: 0.02g – Carbohydrates: 80g of which sugars: 0g – F. Fibers: 0g – Proteins: 0.10g – Salt: 0.01g
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