First, it is dried for 15-20 days at 45-50°C, then peeled by machine. After that, the debris is also removed, and then the whole thing is sieved. They are transported in plastic bags or metal containers and then sorted. It is sorted by machine and then by hand, then finely ground. Its texture is very similar to wheat flour.

You can replace up to 100% of the amount specified in the recipe with chestnut flour, but you can also mix it with other flours.

Due to its strong aroma, it is especially worth using for those who like the taste of chestnuts. We recommend it especially for baking breads and pastries, especially for foods with hazelnut, almond, chestnut, honey and chocolate flavors.

Compared to wheat flour, it contains less digestible (net) carbohydrates, there are only 71.4 grams of carbohydrates in 100 grams of chestnut flour. Due to its low calorie content (only 344 kcal/1456 kj/100 g), it can be perfectly incorporated into weight loss programs and diets.

Chestnut flour is rich in fiber, it contains 10.58% fiber. Since one of the main problems nowadays is that our daily food contains very little fiber, we can improve this ratio by using chestnut flour.

In Hungary, chestnut flour is a new product on the palette of reform foods, which does not cause complaints even to those suffering from chronic gastritis, but it has been known in Italy for hundreds of years, and it was already a competitor of wheat flour in medieval Italy. It is also a popular ingredient in pastries in France.
Not recommended for people allergic to nuts!