General Category > Ingredients

Chestnuts

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Siamese Moose:

--- Quote from: colinhayes on January 21, 2013, 07:58:47 PM ---Is chestnut flour just raw chestnuts ground up?  I would assume so if it requires gelatinization... I would think that roasting would gelatinize the sugars.  Any ideas about what percentage of his mash is chestnut flour?

--- End quote ---

Here's the stuff we use (my wife also uses it in her homemade pasta - I really like it there): http://www.amazon.com/Rogers-Funfresh-Foods-Italian-Chestnut/dp/B0038MVQHI/ref=sr_1_1?s=grocery&ie=UTF8&qid=1358860926&sr=1-1&keywords=chestnut+flour. I assume it's just ground nuts. Roasting will not gelatinize, but I would think you'd get some different flavors out of it. Busalla uses it at 17%. I used 20%.

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