Chopped Nuts and Nut Flours
Buy online Italian chestnut flour.
With our chestnut flour, you are supporting quality agriculture and the fruits of our land. Being nut experts, we have chosen chestnut flour made with Italian, marron-type chestnuts grown in Italy.
Our chestnut flour has a light cream colour and a sweetish flavour, with a slightly smoky aftertaste. It is ideal for making cakes, crêpes, biscuits, and homemade pasta.
Buy natural chestnut flour and use it for your recipes, so that you can enjoy at any time this typical fruit of autumn.
You can buy Italian chestnut flour in packs of 500g, that are ideal for true nut lovers.
- Italian supply chain
- With no preservatives
- Origin: Italy (Tuscany and Emilia Romagna)
|Store in a cool, dry place
|average nutritional values per 100 g:
|1423 kJ / 337 kcal
|of which saturates
|of which sugars
|The advice provided SHOULD IN NO WAY BE CONSIDERED AS MEDICAL ADVICE OR PRESCRIPTION. The information provided shall be considered for informative and educational purposes only, it is not intended to replace medical advice. In case of a medical condition, always consult your doctor.
|Label and packaging
|The images are for illustrative purposes only, the product may be subject to changes depending on stock availability and selected weight.
The term "chestnut" is commonly used to describe any type of fruit borne by the sweet chestnut (Castanea sativa), although this term is not completely accurate. Indeed, a distinction must be made between chestnuts and marrons. Even though these words are often used as synonyms, they stand for two products that are very different under many respects, may those be morphological, qualitative, or commercial:
- Chestnuts: the term "chestnut" includes several varieties derived from the sweet chestnut (Castanea sativa), widespread in the different Italian chestnut-growing areas. Chestnuts have a more elongated shape, are dark brown in colour and their inner skin goes deep into the fruit’s flesh, sometimes to the point of splitting it up (in which case we speak of septated fruits) which often makes it difficult to peel them. Chestnuts have different sizes, they’re smaller and cheaper than marrons, the latter being considered more prized than chestnuts. Their size may vary (45 to 100 fruits per kg).
- Marrons: they’re destined both for industrial processing and fresh consumption. They are the most sought-after type of chestnut on the market, where they are sold at high prices. Chestnuts are considered 'marrons' if the fruits are not septated. They must be more 'rounded' in shape, their outer skin light brown in color and slightly streaked and their taste sweeter and more fragrant than chestnuts. One of the main characteristics of marrons is that the episperm (i.e. the skin of the fruit) does not goes deep into the flesh, which makes it easier to peel them. They ripen towards the end of September. They have a medium to large size (55 to 70 fruits per kg).
The sweet chestnut (Castanea sativa) belongs to the genus Castanea and the family Fagaceae. The current taxonomic classification of the genus Castanea is based on the study carried out by Richard A. Jaynes, in 1975, in which it is assumed that the plant is native to China. Two migration routes would have developed from this common ancestor: one towards Europe, which would have given rise to the present-day species Castanea sativa, and one towards America, from which the Asian species would derive. These include Castanea crenata and Castanea mollissima grown in China, Japan and Korea, as well as Castanea dentata, grown in America.
The particular importance attributed to Castanea sativa and the Asian species is due to their resistance to ink disease and bark cancer. There are thirteen species of chestnut tree that are native to the temperate zones of Asia Minor, Mediterranean Europe and the Eastern United States. The name of the tree is derived from the Greek kàstanon, Latin castanea. The chestnut tree reproduces by seed and is propagated by grafting, stump layering and, using special techniques, semi-woody cuttings.
The chestnut varieties grown in Italy are numerous. Several types can be found in each cultivation area. Varieties are named after their area of production and their characteristics are almost identical to those of fruits produced elsewhere. These are probably ecotypes, i.e. varieties selected based on the environmental characteristics of cultivation, that were originally derived from a few species that differed slightly due to the influence of soil and climate conditions in the different growing areas.
Chestnut flour online
We want to nurture your love for chestnut flour. Among many types of chestnut flour available to buy, as nut experts we have selected chestnut flour made with marron-type chestnuts that are grown with respect for our supply chain.
Where to buy chestnut flour?
Chestnut flour is only to be found on our online nut shop and nowhere else offline. This is the only way we can provide you with quality, chestnut flour from our supply chain, available in large packs at an affordable price.
Affordable price means to us offering our clients chestnut flour that everybody can enjoy. We want, on the one hand, to place the proper value on raw materials in order to obtain a quality product by paying our farmers a fair price; on the other hand, we want to fulfil your needs when it comes to pricing.
We establish fair long-term relationships with our producers to avoid race-to-the-bottom pricing and that are based on trust as part of our efforts to offer you the finest and most natural product.
Not only that: by choosing large packs of chestnut flour, you are also contributing to the reduction in the use of plastic.
You can store chestnut flour in cool, dry places away from heat and moisture. Here are 4 useful tips:
- The best way to store chestnut flour is in a refrigerated environment. Nuturally chestnut flour can also be stored at room temperature during the winter season due to low temperatures. During summer, however, it is advisable to store the product in the refrigerator or in the coolest possible environment, as increased temperatures could encourage decay.
- The ideal container for the storage of chestnut flour is glass. Indeed, because of its composition it is impervious to chemical agents and gases, and, as it has excellent insulation properties, it holds the initial temperature for longer than other materials. It is even better if the glass is coloured: using coloured glass blocks the entry of certain wavelengths of light (including ultraviolet), and thus certain nutritional and organoleptic characteristics remain unaltered.
- The type of closure of the container is also important as an airtight cap ensures that the food is protected from excessive contact with oxygen that can lead to lipid oxidation and encourage the growth of aerobic bacteria.
- The best kind of storage environment is one which is well ventilated because ventilating the premises keeps internal humidity under control, which otherwise could escape from windows, thereby guaranteeing the right balance to lessen the onset of mould.
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