Hazelnut Flour



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Hazelnuts are mechanically shelled and then selected both mechanically and manually. Then, they are toasted, peeled, selected and made flour.
Country of Origin: Italy, Campania (the major hazelnut producer in Italy) and Avellino, famous for the variety Mortarella.
Harvest season: September.


Hazelnut flour has several uses, for example it is commonly used for puddings, baked cakes, both soft and dry cakes, ice cream, fresh custard, spreadable cream such as cocoa cream like Nutella. It can be used for bread too.

Beneficial properties:

Hazelnuts are the second-best provider of vitamin E, after almonds. Vitamin E (an anti-oxidant) helps prevent some types of cancer, such as baldder cancer. Hazelnuts are a good source of potassium, phosphorous and calcium. They contain manganese, a anti-oxidant enzyme created by mitochondria in cells, which protects cells from cancer.


Nutrition facts:

Nutritional values per 100g
(Values per 100g of edible product)

Valore energetico in KJ/ Energy2629
Valore energetico Kcal/ Energy628
Grassi/ Fat g.62,40
di cui acidi grassi saturi/ of which saturates g.4,51
Carboidrati/ Carbohydrates g.16,70
di cui zuccheri/ of which sugars g.4,34
Fibre / Fiber g.9,70
Proteine/ Protein g.14,95
Sale/ Salt g.0,00