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Bulk Cashew Flour
Indulge in the taste of cashew goodness with our Cashew Flour! 🌰 It captures the rich, nutty essence of premium cashew nuts, elevating the taste of your favorite recipes to new heights.
Whether you’re baking delectable cakes, crafting savory coatings for fried delicacies, or thickening sumptuous sauces, our cashew flour adds a delightful nutty flavor and irresistible texture.
Available in bulk quantities to suit your manufacturing needs, Cashew Flour is your go-to choice for superior quality and taste! 📦
Contact us today for a custom quote and experience the excellence of Source86!Â
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Product Data
| Scientific Name | Anacardium occidentale |
|---|---|
| Origin Countries | Vietnam, India, Nigeria, Tanzania, Brazil, and Indonesia. |
| Pack Size | 5 kg, 10 kg, and 25 kg. |
| Product Shelf Life | 12 to 18 months |
| Product Use | Breakfast product, desserts, baked goods |
| Shipping / Storage | cool, dry place away from direct sunlight and moisture |
Production & Sourcing
Cashew flour is produced through a method that starts with the selection of premium cashew nuts. These nuts are ground into a fine powder, ensuring a smooth and consistent texture. The ground cashew powder undergoes a drying process to eliminate moisture and preserve its quality. This process involves carefully controlling temperature and airflow to achieve the perfect balance, resulting in high-quality cashew flour with optimal flavor and nutritional value.
Applications
- Gluten-free baked goods
- Bars and Snacks
- Condiments
- Sauces
- Plant-based beverages
- Pasta and noodles
- Coating and breading mixes
- Gluten-free flour blends
Functionality
- Binding agent
- Thickening agent
- Texturizer
- Flavor enhancement
- Nutrient enrichment
- Moisture retention
- Emulsification
Benefits
Cashew flour is a nutrient-dense ingredient, rich in protein, healthy fats, vitamins, minerals, and antioxidants. It enhances the nutritional profile of any preparation, contributing to a balanced diet and overall wellness.
Its gluten-free status caters to consumers with gluten intolerance or celiac disease, offering them safe and delicious alternatives to traditional wheat-based products.
Its mild flavor and fine texture enhance digestibility, promoting gastrointestinal comfort and well-being.
Cashew flour has a low glycemic index, which means it does not cause rapid spikes in blood sugar levels. Its slow-release carbohydrates provide sustained energy, helping to regulate blood sugar levels and prevent energy crashes throughout the day.
Thanks to its high content of monounsaturated fats, vitamins (such as vitamin E), and minerals (such as magnesium and potassium), it promotes heart health. These nutrients support cardiovascular health by lowering cholesterol levels, reducing inflammation, and promoting proper heart function.
Its high protein and fiber content help to increase feelings of fullness and reduce appetite, potentially leading to lower calorie intake and improved weight control.
Cashew flour is a hypoallergenic ingredient, free from common allergens such as gluten, dairy, soy, and eggs. This makes it suitable for individuals with food allergies or sensitivities, providing them with safe and enjoyable food options.
Cashew flour improves the texture of food products by adding moisture, tenderness, and structure. Its fine particle size and granular consistency contribute to the smoothness and mouthfeel of baked goods, sauces, and coatings.
Cashew flour enhances taste and aroma without overpowering other ingredients. Its natural flavor profile adds depth and complexity to recipes, making them more flavorful and appealing to consumers.
Uses in manufacturing
Cashew flour serves as an ingredient for baked goods such as bread, cakes, cookies, and muffins. Its fine texture and mild flavor make it an excellent substitute for wheat flour.
Its inclusion adds nutritional value and enhances the mouthfeel of bars, providing a satisfying and convenient snack option for on-the-go consumers.
Cashew flour is used as a coating for frying foods such as chicken tenders, fish fillets, and vegetable fritters. Its fine particle size and granular texture create a crispy outer layer when fried, adding flavor and crunch to fried dishes.
Its binding properties and nutty flavor enhance the texture and taste of pasta, catering to consumers seeking allergen-friendly options.
This ingredient is utilized in plant-based beverages such as cashew milk and nut-based smoothies. Its creamy texture and nutty flavor add richness to beverages while enriching them with protein, vitamins, and minerals.
ts high protein and fiber content make it an ideal ingredient for supporting muscle recovery and providing sustained energy during physical activities.
Main producing countries and Harvest time.
The main producing countries are Vietnam, India, Nigeria, Tanzania, Brazil, and Indonesia. Harvest times vary across regions due to differing climatic conditions and agricultural practices, but generally, the cashew harvest season occurs between February and June, coinciding with favorable weather conditions for optimal nut production