Made using whole chestnuts without their bitter skins, this flour is fine and pale white. Chestnuts are low in fat and protein, but high in carbohydrates. It adds a light nutty flavor. Originally used to make pasta in the Roman Empire, chestnut flour can be used in place of wheat flour in baked goods, or to thicken sauce and pudding. BRAND: Jansal Valley
Sid Wainer & Son® is recognized as the world leader in food safety.
Copyright © 2018 Sid Wainer & Son.® All Rights Reserved.