Our organic defatted Almond flour is:
• 80% fat reduced
• from whole, laser cleaned almonds
• 100% purely natural
• premium quality
• even more nutrients
• very pleasant aroma
• very fine
• carefully ground
• undergo several controls
Almond flour has even more nutrients, as it also contains the substances from the protective almond skin surrounding the kernel.
Eating almonds regularly can result in quite substantial health benefits! Research has shown that the polyunsaturated fatty acids contained in almonds stabilise blood cholesterol levels, reduce blood pressure and inhibit inflammatory reactions. They are an excellent choice as part of a balanced healthy diet.
Our fine defatted almond flour contains only around 10% fat, whereas normal almond flour has more than 50% fat.
Almond flour is made of whole almonds so it has a strong, intensive taste, but isn’t fatty. The flour is light to dark brown in colour as the almond skin is ground together with the kernel. The flour can be be used for baking in the same way as pale, blanched almond flour.
Origin and Production:
We source our organic almonds for our almonds flour exclusively from a remote mountainous region in Uzbekistan / Samarkand. Large parts of the region are certified for organic farming and are worked by the local organic farmers at harvesting time only. The farmers in this area have complied with organic cultivation criteria for many years and are proud of their contribution towards sustaining the natural balance.
After harvesting, the almonds are gently dried using solar energy. The drying process is very eco-friendly, using a solar drying method that has a minimal impact on the product.
The almonds are pressure treated and laser cleaned in Austria. During the pressure process, the combination of pressure and time ensures that the product is completely free of pests. When undergoing several rounds of cleansing in the laser cleaning facility afterwards, the organic almonds are checked individually.
The almonds are chopped and ground only after these procedures have been carried out. The last step involves pressurising the almond flour to reduce its fat content.
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