Nut flour is a gluten-free ingredient milled from raw, blanched or partially defatted kernels, used in bakery and confectionery, where particle size, fat content and allergen labelling requirements are always applicable.
In trade practice
Milling method and degree of defatting determine fat content and shelf stability; partially defatted nut flour has lower fat and longer shelf life than full-fat versions. Buyers specify particle size distribution, typically assessed by sieve analysis or laser diffraction, and moisture content to ensure consistent performance in recipes. Because nuts are major allergens under EU Regulation 1169/2011, allergen labelling and cross-contamination controls must be documented throughout the supply chain.
In a specification
A nut flour specification states the nut species, blanched or natural skin status, defatting level if applicable, particle size range, maximum moisture, fat content range and the allergen control statement required on documentation.