Our Carob Seed Flour is a high-quality product made entirely in Italy. It comes from the seeds of the carob plant, a Mediterranean plant also known as the "poor man's bread." Carob Seed Flour is obtained through a process of grinding and sieving the ripe, cleaned seeds, and the result is a fine, aromatic flour with a characteristic whitish/light brownish color.
Carob Seed Flour is very versatile in cooking and is used as a natural thickener in many recipes. The recommended dosage varies depending on the preparation, but generally about 10 grams of carob seed flour per liter of liquid is recommended.
Due to its thickening and stabilizing properties, carob seed flour finds use in many recipes in the food industry, such as creams, sauces, desserts, and baked goods. Unlike other thickeners, such as gelatin or xanthan gum, carob seed flour is completely natural and free of chemical additives.
In the ice cream industry, Carob Seed Flour is used as a natural substitute for guar gum or carrageenan. Due to its thickening properties, carob seed flour gives ice cream a creamy, silky texture without affecting the original flavor of the ingredients.
An example of a recipe using Carob Seed Flour is milk custard. To prepare it, simply dissolve 50 grams of carob seed flour in half a liter of hot milk, along with sugar and vanilla. Bring to a boil and stir continuously until a thick, smooth custard is obtained. This cream can be used to fill cakes, pastries, and desserts in general.
Due to its very high viscosity it can absorb up to 40 percent water, its thickening function is similar to that of cornstarch, but it contains fewer calories. Given its highly thickening power, the ideal dosage in ice cream is about 0.5 to 1%.
It is useful to mix the flour with all the ingredients used and then bring the mixture to a temperature of 80° for 2 minutes. The desired consistency will be revealed during the cooling process.
ICE CREAM: Carob seed flour is the most widely used natural additive in ice cream making because it gives ice cream a uniform, velvety texture. It prevents the formation of ice crystals. It slows down the melting process of ice cream once frozen.
COOKING: Use as an additional ingredient in the preparation of fresh pasta or a special bread.
VEGAN: Carob seed flour is ideal for making cakes free of milk and eggs.