Canary banana flour suitable for those with coeliac disease
date:Feb 12, 2019
its are moistened with antioxidant, to prevent them from turning black, and then they are dried to eliminate all the water. The next step is to grind the portions in a crusher and then sieve it. The result is a flour of a color similar to gofio, which researchers say does not smell or taste like bananas.

The use of this flour is recommended especially for the preparation of confectionery. If you want to use it for bread baking, it has to be combined with other flours. Only 10% of the flour can
4/6 next page prev page home page last page
go back |  refresh |  WAP home |  Web page version  | login
07/10 02:13