Acorn flour from Turkey, 300 g

Acorn flour for every taste

Not all acorn flour is the same. Zelod offers acorn flour from different regions depending on the season.
The particularly flavoursome acorn flour from Turkey is currently available again. It is characterised by an intense, spicy flavour, making it an excellent ingredient for baking tasty bread. Even small amounts of acorn flour in recipes are enough to benefit from the flavour of Turkish acorn flour and its powerful substances.
The acorn flour comes from the Quercus ithaburensis variety, which is particularly native to the Mediterranean region.

Acorn is a special product that cannot be grown intensively. Instead, it is made from acorns from wild or regional acorn forests in various countries. Depending on the weather, climate and other circumstances, these are available to the manufacturer at different times of the year.

Origin Turkey

Želod.Si sources its Turkish acorns from the region east of Izmir. There are still large oak forests there, which are mainly used for tannin production, a substance that is also contained in acorn flour and is responsible for the pleasantly bitter flavour and high health value.
The acorn trees grow in isolated groves in the Turkish hinterland, growing wild without the use of pesticides, fertilisers or other cultivation methods.
As the climate in Turkey is much sunnier, drier and hotter than in the Balkans, the flour from there is much drier and spicier than European varieties, which has a positive effect on flavour and shelf life.

Shelf life

Acorn flour is a nutritious food and not a nutrient-poor isolate like white flour, for example. However, this also means that it is more susceptible to spoilage when unsealed.

Turkish acorn flour tends to be very dry and flavoursome for the reasons mentioned above. The bag stored in the cupboard ("pantry temperature") will keep for many weeks without any problems, even if it has already been opened.

In any case, make sure that the flour is sealed airtight (e.g. to prevent flour moths from getting into it). There is also no reason why you shouldn't put it in an airtight plastic box or store it in the fridge, where it is absolutely insect-proof.

We include a few recipes for bread and rolls with every consignment, so you can get started straight away!

Archaeological finds from around 5000 prove that acorn flour was used to bake bread. What helped our ancestors get through the Stone Age can only be good for us too. Acorn flour should actually be part of every Paleo diet. Or simply for anyone who likes a slightly tart flavour in their bread.

The advantages of acorn flour

• Gluten-free.
• Healthy and nutritious as it is a 100% natural forest product.
• Contains carbohydrates, proteins, fats, sugars, sodium, tannins and vitamins, especially B vitamins.
• The low fat content has a very good fatty acid profile with a very low proportion of saturated fatty acids and a very high proportion of monounsaturated and polyunsaturated fatty acids.
• It is suitable for the preparation of baked goods (bread, pancakes, muffins, etc.), so that approx. 15-30% of the flour (depending on the flavour, it will be more or less bitter) can be replaced by acorn flour.

Nutritional declaration

* naturally occurring, no sugar is added
** sodium from natural sources

Ingredients

100% acorn flour, tannin-adjusted from wild collection (origin Turkey).

Consumption recommendation of the manufacturer

For adding to bread, pastries, biscuits, etc.

Storage instructions

Store in a cool and dry place. It is best to transfer the opened bag into an airtight container and store in the refrigerator. Use within 4 weeks.
The best before date is stated by the manufacturer as 18 months from the date of filling.