Peanut flour is produced by mechanically pressing blanched or roasted peanuts. The resulting press cake is then finely ground. This partially de-oiled flour is rich in protein, provides a balanced amino acid profile and adds an aromatic, nutty flavour to the final product. It is typically used in baked goods, confectionery, snacks, bars and sports nutrition – both as a flavour carrier and for functional nutritional enrichment.

Quality:organic, conventional

Origin: USA, South America, Asia

Sectors: Food, animal feed, food supplements, sports nutrition, functional foods, confectionery, snacks, baked goods, low-carb products

Characteristics:vegan, gluten-free, lactose-free, vegetarian, low-carb

Protein content:approx. 45–50 %