- Finely ground
- Low fat content
- More protein and fibre
- Fewer carbohydrates
Almond flour has a lower fat content than almonds. The ground press cake from the almond oil production contains less fat (12-15%) but more protein (about 35%) and about 30% fibre than almonds. The content of carbohydrates in almond flour is 10 times lower compared to wheat flour.
- The almond flour allows baked goods to rise more quickly
Almond flour is extracted from almonds through cold pressing. The press cake (the basis of almond flour) is partially de-oiled and then finely ground. For the production of Govindas Almond Flour, only selected sweet almonds are used.
Suggestions for use:
- Enjoy in baked goods, sauces and smoothies
|Dosha:||Vata, Pitta, Kapha|
|Allergens - Free from:||Gluten-Free|
|Types of Products:||Flour|
|Nutritional Information||per 100 g|
|Energy/Calories||1570 / 375 kJ / kcal|
|from Saturated fatty acids||1,7 g|
|from Sugar||7 g|
- 100% Almonds 
- from controlled organic cultivation
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