Made as a by-product from the North American wine making industry, this powder can be mixed with flour to make breads, pastas and a host of other things besides and has the same antioxidant benefits as red wine but without the alcohol. 400g Photo by Jean Cazals from Crust by Richard Bertinet NOTE: The grape powder is included in the recipe on page 89 of CRUST. Current stock of the powder are stronger than those available when the book was written and we recommend that half the amount of powder (90g) is used with the same quantity of flour.
Cabernet Grape Powder
For full details, visit www.thebertinetkitchen.com / shop / bread_making / cabernetflour-cabernet_grape_powder.htm or call 01225 445531 and quote reference Cabernetflour