Walnut Flour, organic

Item number 91235

Walnut Flour organic

kryonert®
Organic walnut flour is a partially de-oiled plant flour with a characteristic walnut sensory profile. The beige powder is suitable as a plant-based raw material for developing a wide range of food concepts. The organic walnuts are first partially de-oiled by mechanical pressing. The resulting crude protein is...
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EcoVadisSEDEXKosherEcoVegEU BioIFS FOOD

Product data & specification

Protein content
40 - 52 %
Dietary fibre content
approx. 15 %
Fat content
6 - 15 %

Product description

Organic walnut flour is a partially de-oiled plant flour with a characteristic walnut sensory profile. The beige powder is suitable as a plant-based raw material for developing a wide range of food concepts.

The organic walnuts are first partially de-oiled by mechanical pressing. The resulting crude protein is then pasteurised using a special BactoSafe® process and finely milled using kryonert® technology. Milling takes place in the absence of oxygen in a temperature-controlled, gentle process. The combination of partial de-oiling, BactoSafe® pasteurisation and gentle kryonert® fine milling enables controlled, gentle production of the walnut flour and helps preserve valuable constituents. The entire production takes place in Germany.

Organic walnut flour is characterised by a high protein content. Thanks to its characteristic walnut flavour, it is suitable for a wide range of sweet and savoury food concepts.

Manufacturing process

Fine milling

Fine milling

Natural

Fine milling of the press cake in the absence of oxygen at very low temperatures (kryonert®) – for particularly gentle processing.

In this processing step, the press cake is finely milled in the absence of oxygen at very low temperatures using a gentle process (kryonert®). This process and the special surface structure the product acquires prevent any reaction with potential reactants such as atmospheric oxygen. As a result, the protein does not turn rancid despite its residual fat content.

Microbial reduction

Microbial reduction

Additional processes

Steam treatment (Bactosafe) in an airtight pressure chamber – for safe products and a longer storage life.

For microbial reduction (Bactosafe), the raw protein is treated in a pressure chamber that can be hermetically sealed. Depending on the product, residence times during steam treatment range from 39 seconds to 15 minutes, at temperatures of up to 140 °C.

The right combination of temperature, steam and time achieves the desired microbial reduction. This ensures product safety and at the same time extends storage life.

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In-depth information, practical knowledge, and background articles on this product.

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In stock

Samples can be ordered directly. For bulk containers, custom quantities, or B2B terms, we would be happy to advise you personally.

Product weight: 0.1 kg

€5,00

(plus shipping)