The Nut Shelf Trading Company W.L.L

To showcase the versatility of our dough, we experimented with pizza and hot pocket applications. The results exceeded our expectations. The pizza dough was remarkably successful, indistinguishable from a traditional wheat flour-based dough. It exhibited excellent rising properties, resulting in a soft, chewy center. Notably, the dough was prepared without the use of baking powder or yeast. The hot pockets also performed admirably, with only minor stuffing leakage in the cheese-filled varieties. While this could be considered a desirable outcome for some, we are exploring options to prevent excessive leakage if necessary. One potential enhancement under consideration is the addition of resistant tapioca starch to the dough. This ingredient could contribute to a crispier exterior while maintaining a soft interior, further refining the overall texture and quality of our product.

A successful adaptation of the traditional dish, mesakhan or emsakhan, was achieved by substituting almond bread for the traditional bread. The almond bread effectively replicated the texture and taste of the original, demonstrating a promising alternative. While some minor adjustments are necessary for complete refinement, a few deviations from the traditional recipe were made for this experiment. Notably, walnuts were used instead of pine nuts, and a darker variety of sumac was employed. Despite these changes, the dish's flavor profile remained true to its origins. The almond bread's ability to absorb the sauce without disintegrating contributed significantly to the dish's overall flavor and texture. In future experiments, we will explore the traditional method of drying the bread almost completely in the oven to further enhance its characteristics.

We have successfully added our bread on Alroshinah's menu. A lovely hidden gem in an unexpected area. They serve the best authentic Bahraini breakfast dishes. The atmosphere is amazing, a must visit. The staff are wonderful and very friendly. You've done a great job Hajar. We wish you more success with your new 2 upcoming branches.

Where is your food coming from? Do the research, cuz you are what you eat

We are looking forward to signing our very first contract. Just waiting for the ministry of health to approve our breads' nutritional facts. We had a lovely photo shoot and trial of our bread in Alhan Lebanese restaurant. Located in the lovely Al Liwan shopping complex. Dining out guilt-free with our gluten-free and low-carbs versatile bread. #keto,#glutenfree,#Nosugar,#Diet,#Bahrain,#Diabetics,#Celiac,#Healthy,#Restaurants,#Alliwan

A side experiment gone totally right. An unexpected surprise. This dough does not contain baking powder, baking soda, or yeast. The rise is totally natural. We will revisit this experiment again by the end of this year. It opened a whole new field of possibilities.

That's exactly what's driving our company, among other things, as well.

From a tree in California to your kitchen. No one in between. Best of the best, top shelf almonds harvested especially for bakeries and confectionaries.

Something healthy is growing your way...