Flour

Acorn flour can be used as a refining addition to cereal flour (in a ratio of 2/3 cereal flour and 1/3 acorn flour) and bake bread, rolls, cookies and other products. 

Jerusalem artichoke flour comes from North America. It came to Europe at the beginning of the 17th century and became one of the basic sources of carbohydrates. 

Chestnut flour is obtained by grinding chestnuts. The flour has a slightly perceptible nutty taste and smell. The nutty taste goes well with both salty and sweet dishes.

Maizena is otherwise corn starch. It comes in a powdered form, has a white color, and when combined with water, it becomes a gruel. It is extremely versatile because it has neither taste nor smell.

Couch grass flour is characterized by a slightly sweet, nutty flavor. It is also characterized by a high content of dietary fiber.

Coconut flour can be used just like wheat flour for all kinds of sweet and savory pastries, cakes, cookies, desserts and breads. Baked goods are light and soft, have an intense coconut flavor and a slightly coconut flavor.