NATURALl smooth lupin flour NJ058
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Characteristics:
Characteristics
Detailed product description
100% lupin flour. Highly sought-after in the baking trade. The flour’s
emulsifying properties partially replace egg yolks.
Lupin flour is also suitable for coeliacs. It is produced from narrow-leaved lupin beans. The
flour has a yellow colour due to its high carotenoid content. It has a delicate nutty flavour. It is a natural antioxidant, slowing down the rancidification and spoilage of fats. It extends the shelf life of baked goods. It is used to improve dough and as an egg substitute.
On the Dukan Diet, 30 g of lupin flour is permitted from phase 2 onwards as a tolerated food.
Ingredients:
100% smooth lupin flour
Nutrition (per 100 g):
| Nutrient | per 100 g / 100 ml |
|---|---|
| Energy | 1 149 kJ / 273 kcal |
| Fat | 7 g |
| of which saturates | 0 g |
| Carbohydrate | 12,5 g |
| of which sugars | 2,8 g |
| Protein | 38 g |
| Salt | 0,1 g |
Usage:
We use lupin flour for baking, either on its own or in a mixture. It is also used to thicken soups and sauces and to make spreads. It works well as a binding agent when making meatballs and meatloaf
Storage:
Store in a dry place.
Allergens:
Lupin
Suitable for:
gluten-free, for weight loss, no added sugar, low in fat, from phase 2 of the Dukan Diet as a tolerated food
