Pumpkin Flour, 500 g
Ingredients: 100% pumpkin seeds
Nutritional value per 100 g:
Energy: 1728 kJ (411 kcal)
Fat: 14 g; of which saturates: 2,4 g
Carbohydrate: 17 g; of which sugars: 1,7 g
Fibre: 6,1 g
Protein: 56 g
Salt: 1,3 g
The process of obtaining pumpkin seed oil today is generally carried out in two ways. One is called cold pressing, where the seeds are just ground and pressed, while the other way, hot pressing means heating the mixture to a certain temperature and pressing the hot mixture. Both procedures are generally the same only in the second the mixture is heated, and the conditions depend on the recipe of the master oilman.
Mechanical oil extraction, regardless of the quality of the machines, can never remove all the oil. The dry pressed substance after pressing is called pumpkin loaf. Pumpkin loaf is a ground seed that is compressed under high pressure and contains at least 8% oil. In addition to oil, other fats are present, so the total fat content can reach up to 14%. The loaf is ground and sifted and thus pumpkin flour is obtained. Pumpkin flour is a very valuable food that is used in the preparation of bread, pancakes, cakes, breading and, as a rule, wherever ordinary flour is used.
It is best to mix it with other flours, in a proportion of 10-30%.
Our experience is how it is best tolerated by spelt flour.