Lupin flour. 250 g.

Flour obtained from the delicate grinding of dried and lightly toasted lupin beans. Nutritionally, this flour is particularly rich in protein: it contains 43%, higher than soy and comparable to the amount found in meat and eggs. It is also low in carbohydrates and very rich in fiber. It lowers the glycemic index of the ingredients to which it is added. Directions for use: It can be used in sweet and savory baked goods in varying amounts from 10 to 30% in combination with wheat flour. Lupin flour imparts a pleasant flavor, improves softness, increases protein content, and lowers the glycemic index of the products to which it is added. It can also be used, in a reduced amount of 1%, to increase the "strength" of gluten-forming flours (spelt, wheat, and Kamut). The amount refers to the flour to be strengthened, for example: 10g of lupin flour and 1kg of gluten-forming flour.