| ≥1 piece |
Chicory flour is obtained by grinding slices of chicory root after washing and dehydrating them. Grinding preserves all of the properties of the dehydrated root.
Technological benefit : Leroux chicory flour (traditional and organic) is used for the production of special Bread, brioche, croissants, Vienna loaf, cakes, pan bread and puff pastry. This flour contributes to improving the richness, texture, conservation and the freezing resistance of all bread products. Furthermore, chicory flour also offers the possibility to add a "clean" label to products. Finally, depending on how it is dosed, chicory flour can be used to flavour products.
Nutritional benefit : Chicory flour is comprised of 72% fibre (inulin, cellulose).