Dayelet Almond Flour is a mixture of two types of first quality flours, half Marcona and half Feragnes. It is whole, without refining or modifying. Almond flour is obtained organically from the grinding of the two types of almond, which is presented in the form of an ivory-white granular powder. Its high natural quality makes it essential to improve the flavor and nutrition of all doughs that are based on refined white flour. With its different components, it provides excellent nutritional properties and that is why it is especially suitable for all people in general, the elderly, those with physical wear and tear, athletes and especially people with wheat rest diets, diets high in protein, low in carbohydrates and weight control. It is recommended to use in all kinds of bakery and pastry recipes in relatively high proportions, replacing white flours from 10% to 20%. Its fiber content is remarkable, so it will always be convenient to increase the water or liquids in the recipe by approximately 5%.