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!