Chestnut flour for baked goods and confectionery

Chestnut is consumed raw, or more commonly boiled or roasted to improve its flavor and digestibility. Chestnut is dried the pericarp and the endocarp are removed and the nut is ground to obtain chestnut flour. Naturally sweet and tasty, this flour is a good alternative to grain for the totally grain free diet.

Chestnut flour is often in a package labeled farina di castagne, as it is imported from Italy.

For an adequate conservation, the moisture content of chestnut should be around 50%.

Chestnut flour is popular in Corsica, the Périgord and Lunigiana. In Corsica, it is used to cook the local variety of polenta. In Italy, it is mainly used for desserts.

Polenta-chestnut bread combines two Italian flours, chestnut flour ground from the fruits of the chestnut trees that grow out of Rome and northern Italian coarsely ground cornmeal, known for polenta.

Baked goods made with chestnut flour alone are very crumbly, so it s best to use chestnut flour with a binding ingredient such as a banana arrowroot or tapioca flour.

Chestnut flour also used as a confectionery paste, which is a basic ingredient for desserts.

Chestnut flour could be used as a functional ingredient in the formulation of snack-like products since it could improve the nutritional value of the extruded product.
Chestnut flour for baked goods and confectionery