53,96 €
Our cricket flour is made from 100% crickets of the species Acheta domesticus, which are dried and ground into a high-protein powder. Crickets have an extraordinary protein content of 69%; unlike plant proteins, these are high-quality complete proteins, containing all the essential amino acids. They are also a rich source of fibre and minerals such as calcium and iron (more than double the iron content of spinach), vitamin B12 and omega-3 fatty acids. Cricket flour is eco-sustainable: just consider that it takes 1.7 kg of feed to produce one kilo of crickets, whereas it takes a full ten kilos of feed to produce one kilo of beef. It is an ingredient designed to form part of the overall composition of a wide variety of foods: with a subtle, hazelnut-like flavour, it blends well with all baked goods, both sweet and savoury. It can be added to smoothies and blends to boost their protein content, or mixed into creams and sauces to enhance their flavour.
Our Grillo flour is sold in a recycled and recyclable aluminium tin, with a green bioplastic bag made from sugar cane, 100% plastic-free.
Supplement
It can be added to any type of flour as a protein supplement. Thanks to its hazelnut-like flavour, it is ideal for all baked goods, both sweet and savoury. Alternatively, it can also be added to creams and sauces to enhance their flavour.
Recommended amount: 10 g per kg of flour.
Out of stock
Acheta domesticus (house cricket).
The product is free from chemicals, additives or preservatives, making it a pure and safe product for human consumption.
Allergen-free
It contains no traces of gluten, lactose, nuts or other common allergens, ensuring it is safe even for those with food intolerances.
The product is safe for food use and has no contraindications. Store in a cool, dry place, away from direct heat sources.
– a high-quality natural ingredient;
– versatile as a sweetener, stabiliser and preservative;
– environmentally sustainable;
– a rich source of fibre and minerals;
– complex proteins of the very highest quality.
