- All
- Product Name
- Product Keyword
- Product Model
- Product Summary
- Product Description
- Multi Field Search
 |
100%Pure
Light Yellow Powder
Bolin
/
1kg
ISO/USDA Organic/EU Organic
Food Grade
2 years
Sample:Double PE bag inside Foil aluminum bag outside Lower 25kg:PE bag+foil aluminum bag inside, cartons outside 25kg above:PE bag insidedrum outside
Avaliable
China
500 Kilograms/Per Month
Banana flour has a mild banana flavor when uncooked, while a cooked version of this flour produces an earthy or even lighter flavor. It is similar in texture to lighter wheat flour. It's also a good source of energy, protein, carbohydrates and fiber, according to the department's Nutrient Database.
Banana flour is a popular part of various diets, such as the Paleo diet and other healthy trends that support a shift in flour choices from wheat to gluten-free options.
1. Gluten-free alternative: This flour is ideal for people with celiac disease or gluten intolerance because it is gluten-free.
2. Resistant starch: It is also a good source of resistant starch, which acts like soluble fiber in the body. This helps the body digest better.
3. Rich in potassium: While most of the potassium in bananas is lost during the production of flour, some remains. This can help control blood pressure, thereby protecting heart health.
Historically, banana flour was used to replace expensive wheat and rye flours. They are mainly produced throughout Africa and exported to Central America and Australia. This flour has many uses such as baking, cooking, etc. Let's take a look below.
1. Baking and cooking: When baking with this flour, be sure to use 30% less banana flour than recommended for other flours. This means using two-thirds of the banana flour for every cup of plain flour. Its high starch content makes it a great choice for cooking and baking. You can easily make pasta, bread and cakes with this flour. It is also sometimes used in candy.
2. Animal Feed: It is often used as animal feed in various places, especially as an ingredient in livestock milk substitutes.
3. You can also use this flour to make smoothies, sauces, breads, pancakes, crepes, cakes and cookies.
Banana flour has a mild banana flavor when uncooked, while a cooked version of this flour produces an earthy or even lighter flavor. It is similar in texture to lighter wheat flour. It's also a good source of energy, protein, carbohydrates and fiber, according to the department's Nutrient Database.
Banana flour is a popular part of various diets, such as the Paleo diet and other healthy trends that support a shift in flour choices from wheat to gluten-free options.
1. Gluten-free alternative: This flour is ideal for people with celiac disease or gluten intolerance because it is gluten-free.
2. Resistant starch: It is also a good source of resistant starch, which acts like soluble fiber in the body. This helps the body digest better.
3. Rich in potassium: While most of the potassium in bananas is lost during the production of flour, some remains. This can help control blood pressure, thereby protecting heart health.
Historically, banana flour was used to replace expensive wheat and rye flours. They are mainly produced throughout Africa and exported to Central America and Australia. This flour has many uses such as baking, cooking, etc. Let's take a look below.
1. Baking and cooking: When baking with this flour, be sure to use 30% less banana flour than recommended for other flours. This means using two-thirds of the banana flour for every cup of plain flour. Its high starch content makes it a great choice for cooking and baking. You can easily make pasta, bread and cakes with this flour. It is also sometimes used in candy.
2. Animal Feed: It is often used as animal feed in various places, especially as an ingredient in livestock milk substitutes.
3. You can also use this flour to make smoothies, sauces, breads, pancakes, crepes, cakes and cookies.
