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Брашна & Протеини

Walnut Flour (Partially Defatted)

Partially defatted walnut flour — premium flavour and nutrition for bakery and confectionery.

COA наличенСертификат за произход

Детайли за поръчката

МОК2,000 kg
ПроизходBulgaria

Опции за опаковка

Опция25 kg paper bags
Опция500 kg big bags

Описание на продукта

Walnut flour is produced by cold-pressing shelled Bulgarian walnuts to extract oil, then milling the press cake to a fine flour. The resulting product carries the distinctive warm, mildly bitter flavour of walnut — more present than in refined walnut meal — alongside a nutritional profile that includes protein, omega fatty acids, and polyphenols.

Residual oil of 10–18% contributes to a moist texture in baked goods and carries the characteristic flavour. The flour is used in premium pastry, biscuit, and brownie formulations where walnut flavour is part of the product concept, as well as in gluten-free baking blends where it contributes flavour, protein, and natural fat.

ALLERGEN NOTE: Walnut flour must be labelled as containing tree nuts (walnuts) in all markets under EU and UK food law. Full allergen documentation is included with every shipment.

Технически спецификации

ПараметърСпецификация
Protein (dry basis)25–35%
Residual Oil10–18%
Moisturemax 8%
ALA (Omega-3)min 8% of fatty acids
Linoleic (Omega-6)45–55% of fatty acids
ColorLight to medium brown
AllergenContains tree nuts (walnuts)

Документация

Налично с всяка пратка

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Сертификат за анализ

Пълен анализ на параметрите за партида

Стандартен
🌍

Сертификат за произход

Български произход, EUR.1 за ЕС

Стандартен
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Фитосанитарен сертификат

Издаден от БАБХ

При заявка
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Доклад от независима лаборатория

Изпитване в акредитирана лаборатория

При заявка

ЧЗВ

Често задавани въпроси

Walnut flour itself contains no gluten. However, it is a tree nut product and must be handled with appropriate allergen controls. Cross-contact with gluten in our facility cannot be excluded without dedicated testing — contact us if certified gluten-free status is required.
The residual oil and natural fat in walnut flour contribute tenderness and moisture in baked goods. It works well blended with other flours. Direct 1:1 substitution for wheat flour is not recommended — typically 20-30% substitution is a starting point for formulation development.
Typically 6-9 months from production date when stored cool, dark, and dry. The residual oil can oxidise — vacuum-sealed or nitrogen-flushed packaging is recommended for longer shelf requirements.

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