The great notoriety that KAMUT® khorasan has gained over time is mainly due to the increasing spread of food allergies; after long studies conducted in the USA it has been shown that about 70% of people who cannot tolerate traditional wheat due to allergic reactions can safely consume KAMUT® khorasan.

Expiration 120 days from the order

This particular type of flour is obtained from grinding of pea seeds previously dried. It's a protein-rich flour, starch, fiber, mineral salts, vitamins, antioxidants.

EXPIRY 180 DAYS FROM THE ORDER

Special flour that contains cells of the bran parts that line the endosperm. The bread is very digestible, tasty and can also be kept for several days. Alveographic W equal to 250

EXPIRY 120 DAYS FROM THE ORDER

Ancient Sicilian Durum Wheat Flour "Margherito or Bidì"

EXPIRY 90 DAYS FROM THE ORDER

Sicilian wholemeal wheat flour "Maiorca"

Pure natural stone ground

EXPIRY 120 DAYS FROM THE ORDER

Sicilian soft wheat flour milled with natural stone in purity and grown in certain well-defined Sicilian areas

Excellent in purity, suitable for all uses, for all recipes with conventional soft wheat flours with direct dough

WHOLEMEAL DURUM WHEAT SEMOLINA

STONE-GROUND RUSSELLO WITH WHEAT GERM AND RICH IN FIBERS

EXPIRY 90 DAYS FROM THE ORDER

Wholemeal "Russello" flour is produced from an ancient Sicilian wheat grown without the use of phytosanitary, and milled by means of ancient stone millstones; production area: SICILY

SYNTHETIC FEATURES:

- REGULARIZES THE INTESTINE

- HIGHLY DIGESTIBLE

-CULTIVATED WITHOUT THE USE OF PLANT PROTECTION

- WITH WHEAT GERM

-RICH IN MINERAL SALTS, FIBERS AND VITAMINS

Teff is a very small cereal ("teffa" means "loss" and underlines the simplicity with which grains can get out of hand), extremely nutritious, source of proteins, natural fibers and amino acids.

EXPIRY APPROX. 150 DAYS FROM THE ORDER

Manitoba type 0 soft wheat flour suitable for strong doughs such as croissants, brioches, panettone, etc. Alveographic W equal to 400

It is a semi-hard wheat flour very rich in proteins and gluten that is excellent in the production of long-leavening cakes and bread.

EXPIRY 180 DAYS FROM THE ORDER

Quinoa predominantly contains low glycemic index carbohydrates, fats and minerals (in descending order): potassium, phosphorus, magnesium, football, selenium, iron, zinc and copper.

EXPIRY 180 DAYS FROM THE ORDER

1 Kg Bramata Corn Flour

EXPIRY 180 DAYS FROM THE ORDER

Russello ancient Sicilian durum wheat flour suitable for doughs with short rising times (4-6 h) and medium

maturation in the fridge (over 48 hours). Ideal for the preparation of homemade "hard" bread and baked goods both

sweets (biscuits, shortbreads) and savory (pan pizza, focaccia, savory pies), with a pleasant yellow color and typical notes

aromatic.

The flour is obtained from La Ferté stone milling which, thanks to the low processing temperatures, preserves the

nutritional and sensory characteristics of the final product.

EXPIRY 90 DAYS FROM THE ORDER

Hats, ancient and excellent variety of durum wheat. Its flour is perfect for making excellent sourdough bread using sourdough.

The Cappelli durum wheat is free from any contamination by x- and y-ray induced mutagenesis of radioactive cobalt, unlike irradiated GMO durum wheat varieties, now used in agriculture.

EXPIRY 120 DAYS FROM THE ORDER

Type "0" SUPER-PROTEIN soft wheat flour (11.50%) for the production of bread, pizzas, biscuits Alveographic W equal to 220

Type 0 flour makes the dough more elastic and consistent and is therefore the best flour to use in bread making.

ORIGIN ITALY

EXPIRY 120 DAYS FROM THE ORDER

The Tritordeum® is a new natural cereal born from combination of durum wheat (Triticum durum) and wild barley (Hordeum chilense). THEl Tritordeum is one species grown in a natural way. Over 30 years of selection have produced a new one cereal crop that brings great health benefits and ensures a low environmental impact. The Tritordeum® it is an excellent basic ingredient for a wide range of cereal products .Tritordeum-based products ® they have an unmistakable taste and aroma and are characterized by a pleasant golden color.

USE:

Homemade bread, Fast leavened pizzas and focaccias, Shortcrust pastry, Sponge cake, Venetian, Fresh pasta

EXPIRY 180 DAYS FROM THE ORDER

30 Kg Bramata Corn Flour

EXPIRY 180 DAYS FROM THE ORDER

Blend suitable for making the typical Pinsa of Rome.
The finished product will have a distinctive and decisive taste, with notes of traditional flavor, due to the presence of soy and rice and Tritordeum.

W300

EXPIRY 150 DAYS FROM THE ORDER

Barley Flour is distinguished from other cereals for its high fiber and soluble content, being the cereal with the lowest glycemic index.

EXPIRY 180 DAYS FROM THE ORDER

Barley Flour is distinguished from other cereals for its high fiber and soluble content, being the cereal with the lowest glycemic index.

EXPIRY 180 DAYS FROM THE ORDER

Flax seed

Durum wheat semolina is a less refined product than re-milled semolina, with a more intense yellow color and coarser graininess, it is ideal for the production of homemade pasta, which unlike that produced with re-milled semolina is more compact and calloused and retains great flavor and aromas.

Expiry 150 days from the order

Hats, ancient and excellent variety of durum wheat. Its flour is perfect for making excellent sourdough bread using sourdough.

Durum wheat Cappelli is free from any contamination by x- and y-ray induced mutagenesis of radioactive cobalt, unlike irradiated GMO durum wheat varieties, today used in agriculture.

EXPIRY 120 DAYS FROM THE ORDER

Wholemeal Buckwheat Flour (not for celiacs)

EXPIRY 120 DAYS FROM THE ORDER

Buckwheat flour is the basic ingredient for preparing savory dishes such as crepes,

pizzoccheri, polenta taragna, bread, pizzas, a delicious cake or simple biscuits.

There Saragolla flour a durum wheat of this kind is obtained by grinding on the stone of the ancient Saragolla Triticum Turgidum Durum, which was cultivated in the past in Abruzzo, Sannio and Lucania.

Excellent base for the preparation of bread, pizza and traditional local pasta.

EXPIRY 180 DAYS FROM THE ORDER

Ancient Sicilian Durum Wheat Flour "Margherito or Bidì"

EXPIRY 90 DAYS FROM THE ORDER

- MIX PACK ANCIENT FLAVORS : 5 kg total of selection of flours produced from ancient and local grains to enhance the smells and tastes of the past.

Hats, ancient and excellent variety of durum wheat. Its flour is perfect for making excellent sourdough bread using sourdough.

Senatore Cappelli durum wheat is free from any contamination by x- and y-ray induced mutagenesis of radioactive cobalt, unlike irradiated GMO durum wheat varieties, today used in agriculture.

EXPIRY 120 DAYS FROM THE ORDER

The great notoriety that KAMUT® khorasan has gained over time is mainly due to the increasing spread of food allergies; after long studies conducted in the USA it has been shown that about 70% of people who cannot tolerate traditional wheat due to allergic reactions can safely consume KAMUT® khorasan.

Expiration 120 days from the order

Type 00 soft wheat flour suitable for the production of bread, pizzas, biscuits, sponge cake, excellent for direct doughs. Alveographic W equal to 220

Expiry 180 days from the order

Sicilian wholemeal wheat flour "Maiorca"

Pure natural stone ground

EXPIRY 120 DAYS FROM THE ORDER

Sicilian soft wheat flour milled with natural stone in purity and grown in certain well-defined Sicilian areas

Excellent in purity, suitable for all uses, for all recipes with conventional soft wheat flours with direct dough

Oatmeal is used for the formulation of baked goods but it is often mixed with wheat powder for correct leavening. Oatmeal is more suitable for dry processes such as biscuits.

EXPIRY 180 DAYS FROM THE ORDER

SSC
Taken from http://www.my-personaltrainer.it/alificazione/farina-di-avena.html

Sicilian chickpea flour

EXPIRY 9 MONTHS FROM THE ORDER

Strong flour, but at the same time extensible and easy to work. It can be used as a support for basic flour, for the production of special and indirect dough loaves. Ideal for the biga or for the production of pan-brioches and "morbidoni" sandwiches, puff pastry and Pizza.

Alveographic W equal to 300

(product with added gluten)

Expiry 180 days from the order

Dried sourdough ideal for the preparation of homemade pizzas, focaccia and bread (even with the bread machine). The mother yeast improves the taste of the finished product and increases the workability of the dough, while the addition of brewer's yeast, which acts as a starter, allows the dough to rise in 2-4 hours, according to the recipe and the type of flour used.

200g pack, in a protective atmosphere

EXPIRY 1 YEAR FROM THE ORDER (unopened package)

WHOLEMEAL DURUM WHEAT SEMOLINA

GROUND RUSSELLO STONE WITH WHEAT GERM AND RICH IN FIBERS

EXPIRY 90 DAYS FROM THE ORDER

Wholemeal "Russello" flour is produced from an ancient Sicilian wheat grown without the use of phytosanitary, and milled by means of ancient stone millstones; production area: SICILY

SYNTHETIC FEATURES:

- REGULARIZES THE INTESTINE

- HIGHLY DIGESTIBLE

-CULTIVATED WITHOUT THE USE OF PLANT PROTECTION

- WITH WHEAT GERM

-RICH IN MINERAL SALTS, FIBERS AND VITAMINS

1 Kg re-milled semolina suitable for mainly home use in order to produce pizzas, homemade bread, pasta, etc.

Expiry 150 days from the order

Flour obtained by grinding hemp seeds. Rich in fiber and omega 3 and omega 6, fatty acids important for our body for their antioxidant properties.

Teff is a very small cereal ("teffa" means "loss" and underlines the simplicity with which grains can get out of hand), extremely nutritious, source of proteins, natural fibers and amino acids.

EXPIRY APPROX. 150 DAYS FROM THE ORDER

There rice flour it's a product rich in starch, from very fine consistency, which is obtained by grinding the white rice grain. It is a great ingredient to add to your diet, given its own beneficial properties, in fact it is the basis of many traditional dishes of the Chinese and Japanese cuisine as it is ideal to replace common flour in case of intolerances (NO GLUTEN FREE PRODUCT)

EXPIRY 120 DAYS FROM THE ORDER

Timilia durum wheat flour suitable for doughs with short leavening times (4-6 h) and maturation times up to 48 hours at

controlled temperature (3-4 ° C) and with high hydration (over 60%). Ideal for the preparation of typical breads

Sicilian, such as Castelvetrano type bread (about 20% mixed with durum wheat flour), leavened bakery products

(pan pizza, focaccia) and unleavened (shortcrust pastry, breadsticks).

The flour is obtained by stone milling La Ferté which allows to keep the germ and, thanks to the low

processing temperatures, does not overheat the product, preserving its nutritional and sensory characteristics

EXPIRY 90 DAYS FROM THE ORDER

Type 00 soft wheat flour suitable for the production of bread, pizzas, biscuits, sponge cake, excellent for direct doughs. Alveographic W equal to 220

Expiry 180 days from the order

Wholemeal flour obtained from the simple breaking of durum wheat contains a higher level of fiber and protein than conventional flours; therefore it represents a low-calorie meal, rich in proteins and very healthy.

Expiry 150 days from the order

WHOLEMEAL DURUM WHEAT SEMOLINA

STONE MILLED TUMMINIA WITH WHEAT GERM AND RICH IN FIBERS

EXPIRY 90 DAYS FROM THE ORDER

The wholemeal flour of "Tumminia" is produced from an ancient Sicilian wheat cultivated without the use of phytosanitary, and milled by means of ancient stone millstones; production area: SICILY

SYNTHETIC FEATURES:

- REGULARIZES THE INTESTINE

- HIGHLY DIGESTIBLE

-CULTIVATED WITHOUT THE USE OF PLANT PROTECTION

- WITH WHEAT GERM

-RICH IN MINERAL SALTS, FIBERS AND VITAMINS

There Flour 00 "La Brava" it is an extraction product, it is designed to ensure easy use in all mechanical processes where extensibility and laminability are required, allowing the creation of products that are always uniform and constant in thickness.

It is suitable for the production of biscuits, breadsticks, crackers, snacks, waffles, Sicilian cannoli, shortcrust pastry, etc.

Expiry 180 days from the order

Timilia durum wheat flour suitable for doughs with short leavening times (4-6 h) and maturation times up to 48 hours at

controlled temperature (3-4 ° C) and with high hydration (over 60%). Ideal for the preparation of typical breads

Sicilian, such as Castelvetrano type bread (about 20% mixed with durum wheat flour), leavened bakery products

(pan pizza, focaccia) and unleavened (shortcrust pastry, breadsticks).

The flour is obtained by stone milling La Ferté which allows to keep the germ and, thanks to the low

processing temperatures, does not overheat the product, preserving its nutritional and sensory characteristics

EXPIRY 90 DAYS FROM THE ORDER

Flour obtained by grinding hemp seeds. Rich in fiber and omega 3 and omega 6, fatty acids important for our body for their antioxidant properties.

Durum wheat semolina is a less refined product than re-milled semolina, with a more intense yellow color and coarser graininess, it is ideal for the production of homemade pasta, which unlike that produced with re-milled semolina is more compact and calloused and retains great flavor and aromas.

Expiry 150 days from the order

Manitoba type 0 soft wheat flour suitable for strong doughs such as croissants, brioches, panettone, etc. Alveographic W equal to 400

It is a semi-hard wheat flour very rich in proteins and gluten that is excellent in the production of long-leavening cakes and bread.

EXPIRY 180 DAYS FROM THE ORDER

Sicilian "Maiorca" type 1 soft wheat flour

Pure Natural Stone Ground

12% Protein

W100

EXPIRY 120 DAYS FROM THE ORDER

Sicilian soft wheat flour milled with natural stone in purity and grown in certain well-defined Sicilian areas

In ancient recipes for desserts, the name Maiorca was synonymous with soft wheat flour par excellence.

Excellent in purity, suitable for all uses, for all recipes with conventional soft wheat flours with direct dough

The great notoriety that khorasan has gained over time is mainly due to the increasing spread of food allergies; after long studies conducted in the USA it has been shown that about 70% of people who cannot tolerate traditional wheat due to allergic reactions can safely consume khorasan.

EXPIRY 120 DAYS FROM THE ORDER