Almond Flour Manufacturers - The conventional type or partially deoiled one?
Hi biscuit people!
My team and I are looking for almond flour manufacturers to develop recipes for oven baked snacks with this material.
Based on our research, there are two types of almond flour: the conventional type and the partially deoiled one. We should look for both types, is one of these types more suitable for baking and why is that? This is a brand-new material for us, and any information would be very helpful.
Thanks biscuit people!
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