Am looking for bakery supply houses that can provide our 28 lb bulk Mesquite bean mesocarp flour
I would like to introduce you to a new gluten free flour with a chocolatey cinnamon aroma and flavor that is 45% sugar, 25 % fiber, 11 % protein, <2% unsaturated fat, with 125 flavor/aroma volatiles and a high concentration of poly polyphenols (1400 mg/100 g) that prevents seed oils in wheat and chia flour from going rancid.
As you can see in the link below Chef Rick Bayless uses mesquite flour in delicious chocolate cakes.
- Log in or register to post comments
- View post
- Peter Felker's Blog