Grapoila Dried Grape Skin - Gluten-Free Grape Fiber 70g fiber

Grapoila Grape Skin Flour is one of those products that best shows how exciting modern functional cuisine can be. It is not a classic flour, it is not ordinary fiber, and it is not another gluten-free wheat substitute. It is a flour made from grape pomace – an exceptionally niche, plant-based ingredient with an extremely high fiber content, deep color, and a characteristic fruity-wine profile.

100g of the product contains as much as 70.1g of fiber, which means that Grapoila Grape Skin Flour is more akin to functional grape fiber than traditional flour. At the same time, it has only 237 kcal per 100g, 7g of carbohydrates, and 11.3g of protein, making it perfectly suited for low-carb, gluten-free, vegan, and consciously composed cuisine. A 30g serving provides a substantial 21g of fiber with just 71 kcal.

This product is made from parts of grapes that were often treated as residue after fruit processing in traditional production. Here, they get a second life as a valuable culinary ingredient. Grape skin is where pigments, polyphenols, and compounds responsible for the characteristic, deep profile of red grapes naturally concentrate. Thanks to this, the flour adds not only nutritional value to dishes but also color, aroma, and a dry-fruity character.

In taste, Grapoila Grape Skin Flour is more complex than typical seed or nut flours. It has notes of red grape skins, dried fruits, slight acidity, and subtle tannicity that can be associated with red wine. This is not a neutral product – its strength lies precisely in its character. It works best as an addition to mixtures, rather than a standalone baking base.

In fit cuisine, it can be used to enrich porridges, yogurts, smoothies, protein shakes, homemade bars, energy balls, and fiber blends. It also works great in baked goods: gluten-free bread, low-carb rolls, crackers, muffins, brownies, gingerbread, and cocoa cakes. It pairs particularly well with cocoa, cinnamon, nuts, almonds, cherries, raspberries, blackcurrant, and dark chocolate.

Due to its very high fiber content, it should be used in moderation, as 5-15% of a flour mixture or a functional addition to an existing recipe.

In baking, it can increase dough absorbency, deepen the color, and add a slightly fruity-dry accent. In chocolate desserts, it works particularly interestingly – it enhances the depth of cocoa and adds a hint of red fruits without needing to use a large amount of fruit.

Grapoila Grape Skin Flour is an ingredient for those who like to consciously build their recipes and are looking for something more than just another gluten-free flour. It is a product for the demanding: natural, vegan, gluten-free, very rich in fiber, and at the same time culinarily inspiring. A small addition is enough to give an ordinary recipe depth, color, and a functional character.

Key information about Grapoila products

ZERO WASTE PHILOSOPHY

All by-products generated during the production of Grapoila products are 100% recovered; nothing goes to waste. With the idea of producing high-quality, healthy food from natural ingredients in mind, Grapoila's intention has always been to create value even from what other producers discarded. Even grape pomace, which was pure waste from vineyards, at best used as animal feed – it was in this pomace that Grapoila's founders, over 10 years ago, saw a treasure trove of goodness with excellent physiological effects and high-quality oil. With this first raw material, the production of Grapoila's Zero Waste cold-pressed oils began.

During production compliant with Zero Waste principles, all parts of incoming raw materials are processed; nothing is thrown away. In the case of grape pomace, the grape skins, rich in bioactive substances, are separated from the seeds after drying and ground. Such a pulp/cream can be used to flavor cakes and creams. The seeds are also dried and then oil is pressed from them – without heat treatment or additives – on their own presses. The cold-pressed oils obtained in this way are highly nutritious, healthy food or cosmetic oils, which are bottled in dark bottles.

The sediment formed before filtering the freshly squeezed oil is oil sediment, which, like oil, is rich in essential fatty acids and vitamins, but also contains micro-particles of seeds. It is sold as a gourmet cream or cosmetic mud, depending on its nature.

From the "dry residue" after oil pressing, pellets remain, which have low fat and carbohydrate content but are very rich in plant protein, vitamins, and other nutrients, which are ground into gluten-free flours that are excellent baking additives.

Since we use only natural ingredients, the few by-products that we might otherwise not utilize are dried for feed, flower soil, compost, or fuel. The latter, along with any green waste, is placed in a biomass boiler, which heats the drying system, thereby closing the loop. We also consider environmental aspects in maintaining the facility. For cleaning, we primarily use air produced by a compressor. For wiping, we rent wipes from a company that extracts oil from used cloths to heat the laundry and clean itself again.

Thanks to "Zero Waste" production, Grapoila reduces its ecological footprint and simultaneously lowers costs.

HIGHEST QUALITY

The high quality of Grapoila products, with truly unique content and excellent taste, depends primarily on the careful selection of raw materials and their processing under appropriate production conditions.

Grapoila takes extreme caution in sourcing raw materials, buying them mainly from EU producers who allow tracing the entire cultivation process. The quality of seed storage and processing is guaranteed by the strictest food industry certifications of the plant (HACCP, FSSC 20000, GMP). Grapoila's production facility does not accept 100% gluten-free food containing gluten, as evidenced by the certification of the Association of European Coeliac Societies (AOECS).

In addition to complying with strict food and quality standards, the production method itself ensures the high quality of Grapoila oils. Thanks to high-performance, self-developed screw presses (in contrast to the traditional method of producing extractive oils), there is no need for heat treatment of the raw material, adding additives, or chemicals. Oils obtained by cold-pressing contain all the natural, valuable nutrients of the seeds, restoring their original taste, making them very healthy and delicious.

Nothing proves Grapoila's quality better than the many, many awards and accolades that the products of this Hungarian manufactory have received at numerous important exhibitions and competitions in recent years. Year after year, Grapoila's oils and gourmet products delight the jurors of competitions and tasting fairs, which include recognized experts both nationally and internationally.

The exceptional quality of our products has also been recognized by many Hungarian gourmet restaurants and distinguished chefs, who prefer to use our cold-pressed oils, seed flours, and seed creams in their seasonally updated food compositions. Successes in the food and catering industry confirm that we are on the right track and that there is a demand for high-quality plant-based products produced without chemicals.

100% NATURE = 100% HEALTH

Food made from natural ingredients processed without the use of chemicals is the basis of a high-quality diet. Seeds are wonders of nature: small microcosms full of valuable nutrients from which plant life draws, and from which – with a little care and dexterity – we can also benefit. This small "skill" is cold pressing. This process ensures that the nutrients in the seeds are carefully and tightly sealed, solely by mechanical means that do not change the chemical composition of the raw materials. It is a completely chemical-free process; there is no need for roasting (roasting is a real vitamin killer!), solvents, removal of acidic mucus, chemical clarification, or deodorization.

The Grapoila engineering team has spent years designing screw presses that can ensure pressing from seeds of various sizes and hardness with the highest possible efficiency. Throughout the entire production process, the temperature does not exceed 40°C, so the aromas, flavors, and nutrients naturally present in the seeds are fully preserved in the processed products.

Gluten-free seed flour obtained by grinding the pellet, which separates from the oil during pressing, is also very rich in vitamins and minerals. Grapoila flours are an excellent, natural source of fiber and plant protein, but also have a very low carbohydrate and fat content. For example, pumpkin seed flour has a protein content of almost 70%, and its amino acid composition is almost perfect.