Carob flour comes from the Ceratonia siliqua tree, a leguminous tree widely found throughout the Mediterranean and North Africa. This tree produces brown, leathery pods, 15 to 30 cm long, which are harvested and processed to obtain a fine and aromatic powder. Carob flour is ideal for making bread, pizza, homemade fresh pasta, and baked goods. It imparts a slight chocolate flavor and a natural brown color to the dough. It is recommended to add it to cereal flours in a proportion ranging from 5% to 10% to achieve the best results.