Broad Bean Flour. 500 g

Fava bean flour can be used in a wide variety of recipes, from classic cream soups to fresh pasta, including timbales, bread, and other savory doughs. Finally, because it contains more protein than grain flours, it is often used by vegans to compensate for quantitative and qualitative deficiencies in essential amino acids in their diet.

Directions for use: It is used in sweet and savory baked goods in combination with wheat flour (preferably Manitoba) to increase the protein content and impart a more pleasant flavor. The percentage of bean flour in relation to wheat flour ranges between 15% and 30%. Used in small quantities (1%) in flours that generate gluten (wheat, spelt, and Kamut), it significantly improves baking properties: - Increases the W - Increases stability - Increases absorption - Improves bread development - Intensifies crust color - Lightens the crumb