Peanut and nut flour - do it yourself!

[Peanut and nut flour]

Peanut and nut flour

Making "flour" from peanuts and nuts:

1. Grains of peanuts and nuts are dried on sheets for 10 hours. at a temperature of 80 ° C, after which the grains are cleaned from the shell.
2. The dried grain is crushed by passing through a meat grinder with a fine mesh, again dried for 4 hours. at a temperature of 60 ° C
3. Wipe through a No. 24 metal sieve.

Recommended for diabetics
Processing of nuts. The shell is removed from the shelled and dried nuts, the nuts are crushed and sifted through a fine sieve.
IN to remove sugar chopped nuts are placed in a bag made of thin cloth (coarse calico) and immersed in boiling water with about 0.5% acetic acid added to it.
After 15 minutes. the bag is removed and the nuts are carefully wrung out and dried.

Source: L. M. Plotnikov, M. F. Kolesnikov "350 varieties of bakery products"

Often in any dough, in the dough for pies and biscuits, muffins, including bread dough, "flour" is added from peanuts, almonds and other nuts. Today there is no problem to buy such flour in a store or order on the Internet, for example, in such bags.

But, the question arises, how to cook such flour correctly at home?
I give the principle of making such flour from the book "350 varieties of bakery products"

I ask you, dear colleagues, bakers, to take part in the topic and share your experience of making "flour" from nuts - this experience will be useful to all of us

[How to make almond flour yourself]

How to make almond flour yourself

First, you need to peel the almonds from the dark skin so that the baked goods are beautiful white, without any admixture of nut shells.
To do this, rinse the almonds with water, put them in a bowl and pour boiling water over them.

After 10 minutes, rinse the almonds with cold water, put them back in the bowl and refill them with hot water. After 10 minutes, drain the water, and peel the nuts off - it easily separates and the almonds seem to "jump out" of the shell.

Peeled almonds can already be used if you need whole nuts.

If you need almond flour, then you need to tinker a little further.
First, the almonds need to be dried, since they cannot be chopped well when wet. You can dry it either within a few days on a spread towel, or within a few hours in the oven. To do this, preheat the oven to 100 degrees, sprinkle the nuts on a baking sheet covered with parchment and dry. Periodically check the "dryness" of the almonds - it should dry, but in no case burn. Cool the dried almonds completely.

Grind dry and cooled almonds into flour using a coffee grinder. You need to grind quickly, in several steps, literally for 10-20 seconds, periodically shaking the coffee grinder so that the nut particles do not stick to the walls and blades. If you do not pause and grind for too long, the blades of the grinder will heat the nuts, causing them to oily and stick together. The same procedure can be done in a meat grinder, skipping the nuts two or three times.

[Admin]

What a useful topic! AdminThank you for constantly educating us!

[Admin]

Admin, this is very informative, of course, but it is much easier to buy ready-made peanut, almond, etc. flour on ayherb. is not it so?

[Admin]

Adminhow so? buying in ayherb differs from buying on Ozone only in the waiting period for the parcel ...
share the problem, if it's not a secret ...

You are talking about those big cities and sources that are accessible to many, but not to everyone.But, if you carefully read the posts of our users, you will notice that not everyone knows what ozone is, there is no such flour in their stores, you have never heard of such types of flour, what kind of flour it is and why it is needed, and finally, elementary there are no such funds to buy on the Internet (with delivery costs), the quality did not suit (from rancid nuts, the technology was broken), and so on ...

And I must admit that a bag of such flour is very expensive, and it will be enough for 1-3 refills, based on where the flour is used. I know from myself - I bought such flour.

So it turns out that it is much more profitable for some of the users to cook nut flour themselves. Nuts can be prepared in advance, and you can grind and sift when you need the right amount for baking. Finished nut flour has a short shelf life because it contains a lot of fat.

I proceed from these considerations when posting this topic I hope that I am doing the right thing and the topic will be in demand for the good of the cause

[Admin]

Admin, thanks for the topic. Indeed, sometimes it is easier to make flour by yourself, because it is much easier to buy nuts.

I have not heard about Iherbe, but the technology is very good for me. needed, there are nuts in stock, now I know how to do it! Tatiana, thank you!

Thank you, Tatyana, the topic is really very necessary. I fully support you that it is better to make nut flour by yourself, and I somehow made almond flour for myself. What I did was fine with me, but it's clearly premature to give a master class

Now I have a desire to create a pistachio cake.
Do you think pistachios should also be peeled from their skins? For some reason, I think not - it is in the skin that there is green.

By the way, I turned to physicists I knew about making flour from nuts, that is, with the problem of excess oil, which prevents flour from being obtained, turning everything into a paste.
What physicists gave me is suspiciously true, and this is another reason not to buy ready-made nut flour.

To your health!
I have already passed the purchased flour from pine nuts - it costs like a Mercedes, but it is stored poorly, due to the fat content of the nuts themselves. And then, there is still an intolerance of the body to nuts and flour - we could not use it for a long time, and we just had to throw it away

About pistachios. If the nuts are of high quality, then the kernels are green, which is transferred to the dough. Peel off the peel, peel, of course, you need to

Thank you, Tatyana, for your hard work in finding something interesting and necessary, and, most importantly, for generously and heartily share this KNOWLEDGE with us.

[Thanks for the kind words]

Thank you, Tatyana, for your hard work in finding something interesting and necessary, and, most importantly, for generously and heartily share this KNOWLEDGE with us

Thanks for the kind words!
When I read such reviews, I understand that I am doing the necessary work for you!

: rose: Tanya! Thanks for the recipe, it's a lifesaver !!! Almond flour was urgently needed, but it is not in the confectionery store, they were dismantled for the holidays.