Two things that you, perhaps and so often use in the kitchen: drink wine and prepare dinner gathered together in one ingredient, which was called wine flour.
A graduate of the SUNY College of Environmental Science and Forestry – Hillary Niver-Johnson, who came up with this product, explains that this is not quite flour, but rather an excellent addition to your pastry.
Wine flour is rich in fiber, protein, antioxidants, vitamins, and minerals. You can mix it with regular flour to add a heap of useful vitamins to pastries or even pasta.
Flour is made from the remnants of processed grapes, which were used in winemaking, or to be exact, crushed seeds and peel.
The creator of the product – Niverson-Johnson collects these residues, which were previously thrown into the garbage, from wineries located in the northern part of New York State.
There are a few types of flour in the product line, such as Merlot, Riesling, Cabernet, and Pinot Noir.
The product is still only available on the shelves of the New York state stores, and you can also buy it on Etsy.