Vegetable sources of protein Almond flour or almond protein?

23. November 2018

The terms ‘almond flour’, ‘almond protein’ and ‘ground almonds’ are often used interchangeably, but they are not the same. What is the difference between them, and what do you need to look out for when buying them?

Ground almonds? Almond flour? Almond protein?

As the name ‘ground almonds’ suggests, almonds are finely ground to create this product. It is frequently sold as a baking ingredient for use in cake and biscuit dough.

Almond flour and protein, on the other hand, are co-products of the oil extraction process. They are becoming increasingly popular. The oil cake, a by-product which is created during the extraction of oil, is ground into a fine flour. For a long time, the oil cake was considered a waste product with no practical use. Luckily, this thinking has changed. For some raw materials, it is now the oil that is the by-product of the flour and protein production process! Almonds are such a case.

Is there a difference between almond flour and almond protein?

We know that almond flour and protein are both produced from the oil cake. But they are not the same thing.

Have a look at the raw goods, and the difference becomes obvious. Our blanched sweet almonds have a protein content of approx. 26%. Once we extract 40–45% oil from the kernels, the remaining oil cake contains around 47% protein. After subtracting the water that evaporates during the pressing process, we are left with a product that is 50% protein.

At OPW Ingredients, we divide our ground, vegan, gluten-free oil cakes into two product categories: vegetable flours and vegetable proteins.

Vegetable flours | < 50% protein

A vegetable speciality flour has a protein content of less than 50%. This category includes coconut flour, chia seed flour, linseed flour and hemp flour.

Our vegetable flours are popular ingredients in gluten-free bread, baking mixtures and cereal bars.

Vegetable proteins | > 50% protein
All ground oil cakes with a protein content of more than 50% are called vegetable proteins. Our vegetable proteins include almond protein, hemp protein, pumpkin seed protein and sesame protein.

These proteins are primarily used as vegan, gluten-free, dairy-free sports supplements. They instantly boost the protein content of any meal and can be dissolved in water or simply added to muesli or fruit juice. Thanks to their pleasant, natural flavours, our proteins consist no artificial flavour enhancers whatsoever.

We love to help

The OPW Ingredients team will be happy to offer you advice on choosing the right flour or protein for your needs.

Das könnte Sie auch interessieren

No interest blog posts available