Fattoflour

Fattoflour is a term used to describe a flour-like ingredient produced by combining milled grain with fat or fat emulsions to modify texture and mouthfeel.

Production typically involves milling standard flour and then blending with fat emulsions—such as butter-in-water emulsions, olive oil emulsions, or dairy fats—to create a cohesive, soft crumb.

The added fat coats proteins in the flour, tenderizing the crumb and creating a softer, moister texture. Fat can also limit gluten development and slow starch retrogradation, helping to reduce staling in some applications.

Fattoflour is mainly used in pastries, cakes, cookies, and certain bread varieties in artisanal or experimental kitchens. It is not a widely standardized product and is more common in niche culinary contexts or marketing descriptions.

Nutritional and dietary considerations include higher energy density and fat content, which may be unsuitable for low-fat or strictly controlled diets. Allergen concerns (gluten, dairy, or added emulsifiers) and labeling variations are relevant for consumers.

Origin and status: the term appears in contemporary culinary literature and some product marketing but lacks a single, universally recognized definition or regulatory standard. Formulations vary by producer and intended use.

See also: enriched flour, fat-based dough, emulsification.