carob flour


Also found in: Medical.

carob flour

A chocolate-like powder prepared by grinding the ripe dried pod of the carob tree. Used in cakes and biscuits or to make drinks, desserts and candy.
Dictionary of Unfamiliar Words by Diagram Group Copyright © 2008 by Diagram Visual Information Limited
References in periodicals archive ?
Carob flour and extracts are also used as ingredients in food products.
Franco, "Effect of substituting of cocoa powder for carob flour in cakes made with soy and banana flours," International Food Research Journal, vol.
The carob flour did not appear to affect cell elongation, but it did affect cell numbers when combined with egg ingredients.
The apricot sherbet, which is composed of apricot (50%), cane sugar, water, skim milk powder, thickeners, and guar and carob flour, is thicker than the sherbets to which this writer is accustomed.
Inc., 1980; ISBN 0-87983-201-0) suggests interchanging sweet potatoes, soya, split peas, lentils and carob flour. She has an entire book dedicated to alternative recipes; however there seem to be quite a few recipes that include white potatoes.
Carob flour is important for a wide range of industrial processes of food products such as candies, ice cream, drinks, and cakes, and it is produced by kibbling, roasting, and milling of carob pods.
Nevertheless, there is much less information about the utilization of carob flour in spread production.