I am trying to find some knowledge on coffee pulp flour or coffee flour to make biscuits and other products. I see only a few articles about it. When the market of the byproduct can be very huge but very few people have things write or say about it. What are the issues, pros, and cons with coffee flour. Any articles, insights, updates would be helpful.
Coffee flour is the dried skin of coffee bean pulverized to different particle size
Well its another fruity flavoring matter for many food applications .
Here is an informative article about it.
This is a novelty ingredient
although some firms the coffee cherry company already made some ground work on it