Grapoila Apricot Seed Flour is a highly skimmed, low-carbohydrate, high-protein and high-fiber gluten-free apricot kernel flour, cold pressed to maintain maximum nutritional values and micronutrients, suitable for a ketogenic diet.
Grapoila Apricot Seed Flour is a gluten-free flour made of 100% finely ground apricot kernels. It is an amazing alternative to classic flours! Grapoila low-carbohydrate flours are characterized by a fine grain - they are delicate, they are real flours, not just ground nuts or seeds.
If, after eating a juicy, sweet apricot, you have instinctively thrown the stone into the rubbish bin, we recommend that you look inside it next time. After splitting the hard shell, you will find the core inside. Fortunately, this is not Joseph Conrad's Heart of Darkness, but a fantastic source of health! Apricot interior is rich in zinc, potassium, iron, phosphorus, magnesium, and contains protein and unsaturated and polyunsaturated fatty acids. And the kernel of bitter apricot, which we are talking about here, also hides a large amount of vitamin B17 called amygdalin, the popularity of which has increased due to its probable anti-cancer effect. Although here scientists are constantly arguing and still have not reached a consensus on this issue.
Whatever the results of these studies and disputes, the most important thing is that Grapoila Apricot Seed Flour is an excellent substitute for typical flours. It is naturally gluten-free, so it will diversify the diet of people struggling with celiac disease. At the same time, it fits perfectly in the paleo and low-carbohydrate menu. And the richness of nutrients contained in it will be useful to everyone, regardless of the diet used. :)
Such apricot flour will amazingly enrich any menu. It can be added to soups, juices, cakes and muesli. Perfect as an "insert" for cocktails. It is not an ordinary flour, hence its unusual uses!
In addition, its phenomenal properties will fit in with the natural skin care trend. Mixed with natural oil, it will create a perfect exfoliating scrub!
The Grapoila Apricot Seed Flour has a lot to be proud of!
- high protein content
- rich in good fats, vitamins and minerals
- free of gluten, soy and sugar
- 100% natural composition and a vegan recipe - after all, this is only one, but what a unique ingredient!
- high-fat, fat content about 10%
- gluten-free - the entire plant is 100% gluten-free, certified by the European Gluten-Free Association (AOECS)
- raw / raw - cold pressed in a screw press without heating or the use of chemicals, the temperature does not exceed 40 ° C throughout the production process
- source of protein, almost 36%
- extraordinary richness of fiber, more than 1/3 of the flour mass is fiber
- low carbohydrate
The most important information about Grapoila products
GRAPOILA, THE ZERO WASTE PHILOSOPHY
All by-products from the production of Grapoil products are 100% recycled, nothing is wasted. Bearing in mind the idea of producing high-quality, healthy food from natural ingredients, Grapoil's intention has always been to create value also from what other producers have rejected, even grape pomace being a pure waste of vineyards, at best used as animal feed - it was in the pomace, already more than 10 years ago, the founders of Grapoil noticed a treasure of goodness with excellent physiological effects and high-quality oil. With this first raw material, the production of Zero Waste of Grapoila cold pressed oils began.
During Zero Waste production, all parts of the incoming raw materials are processed, nothing is thrown away. In the case of grape marc, the grape skins rich in bioactive substances are separated from the seeds after drying and ground. Such a pulp / cream can be used to flavor cakes and creams. The seeds are also dried, and then the oil pressed from them - without heat treatment or additives - on their own presses. The cold-pressed oils obtained in this way are highly nutritious, health food or cosmetic oils that are bottled in dark bottles.
The sludge formed before the filtration of the freshly squeezed oil is an oily sludge which, like oil, is rich in essential fatty acids and vitamins, but also contains seed microparticles. It is sold in the form of a gourmet cream or cosmetic mud, depending on its nature.
From the "dry residue" of oil pressing, pellets remain, which are low in fat and carbohydrates but very rich in vegetable protein, vitamins and other nutrients, which are ground into gluten-free flours, which are excellent baking ingredients.
As we only use natural ingredients, the few by-products that we might not otherwise have used are dried for feed, flower soil, compost or fuel. The latter, along with any green waste, is placed in the biomass boiler, which heats up the drying system, thus closing the cycle. We also take environmental considerations into account when maintaining the plant. We mainly use air generated by the compressor for cleaning. For wiping, we borrow wipes from a company that extracts oil from a used cloth to heat the laundry and clean itself again.
By producing "Zero Waste", Grapoil reduces the ecological footprint and at the same time lowers costs.
GRAPOILA - THEHIGHEST QUALITY
The high quality of Grapoil products with a truly unique content and excellent taste depends primarily on the careful selection of raw materials and their processing under appropriate production conditions.
Grapoila is extremely careful when sourcing raw materials, buying them mainly from EU producers, who make it possible to trace the entire cultivation process. The quality of storage and processing of seeds is guaranteed by the strictest certificates of the plant's food industry (HACCP, FSSC 20000, GMP), the Grapoila production plant does not accept 100% gluten-free food, containing gluten, as evidenced by the certificate of the European Gluten-Free Association (AOECS).
In addition to adhering to strict food and quality standards, the very method of production ensures the high quality of Grapoila oils. Thanks to the highly efficient, self-developed screw presses (as opposed to the traditional method of extracting oil production), there is no need to heat treat the raw material, add additives or chemicals. Oils obtained by the cold pressing process contain all the natural, valuable nutrients of the seeds, restoring their original taste, making them very healthy and delicious.
Nothing proves the quality of Grapoil better than many, many awards and prizes that the products of this Hungarian manufacture have received at many important exhibitions and competitions in recent years. From year to year, Grapoil oils and gourmet products delight the jurors of competitions and tasting fairs, which include renowned experts both on the national and international scene.
The exceptional quality of our products has also been recognized by many Hungarian gourmet restaurants and great chefs who prefer to use our cold pressed oils, seed flour and seed cream in their seasonally renewable food compositions. Successes in the food and catering industry confirm that we are on the right track and that there is a need for high-quality, chemically produced plant-based products.
GRAPOILA, 100% NATURE = 100% HEALTH
Food from natural ingredients processed without the use of chemicals is the basis of a high-quality diet. Seeds are wonders of nature: small microcosms full of valuable nutrients from which the life of the plant draws, and from which - with a little care and dexterity - we can also benefit. This little "skill" is cold pressing. This process ensures that the nutrients in the seeds are carefully and tightly sealed, only by mechanical means that do not change the chemical composition of the raw materials. It's a completely chemical-free process, no need to roast (roasting is a real vitamin killer!), Solvents, acid mucus removal, chemical clarification or deodorization.
Over the years, Grapoil's engineering team has designed screw presses that can deliver seeds of various sizes and hardnesses to the highest possible capacity. Throughout the production process, the temperature does not exceed 40 ° C, thanks to which the aromas, flavors and nutrients naturally present in the seeds are fully preserved in the processed products.
Gluten-free seed flour obtained by grinding pellets, which separates from the oil during pressing, is also very rich in vitamins and minerals. Grapoila flour is an excellent natural source of fiber and vegetable protein, but is also very low in carbohydrate and fat. For example, pumpkin seed meal has a protein content of almost 70% and its amino acid composition is almost perfect.
