Coconut flour composition and method for making pastas and pizzas
OwnerLuca PORRINO PERASSIinventor
Life of this patent
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Abstract
A method of making a flour for pizzas and pastas has the steps of extracting coconut water from a coconut, drying the meat of the coconut at a temperature between 4° C. in 10° C. until the meat is dry, and crushing and grinding the dry meat so as to produce a gluten-free flour. In order to make a pizza, the coconut base flour is mixed with an approximately equal proportion of water, kneaded and heated. The flour for the pizza will include approximately 51.5% of the gluten-free coconut flour.
Claims9
A method of making a flour for pizzas and pasta, the method comprising:
- extracting coconut water from a coconut;
- drying meat of the coconut at a temperature between 4° C. in 10° C. until the meat is dry;
- and
- crushing and grinding the dry meat so as to produce a gluten-free flour.
A flour for pizzas and pastas, the flour comprising:
- gluten-free coconut flour of 51.50% by weight;
- and
- complementary ingredients of 48.5% by weight.
A method of making a pizza, the method comprising:
- mixing a gluten-free coconut base flour with an approximately equal amount of water;
- kneading the mixture until a desired consistency, size and shape is obtained;
- placing the kneaded mixture onto a baking tray;
- placing the baking tray into a heated oven;
- heating the place kneaded mixture in the heated oven for a period of time;
- and
- removing the heated mixture from the heated oven after a period of time.
Dependencies are inferred from the claim text.