Hats, ancient and great variety of durum wheat. The perfect flour to make great sourdough bread using the sourdough.
Durum wheat Cappelli is free from any contamination by induced mutagenesis with x and y radii of the radioactive cobalt, to the difference of the varieties of durum wheat GMO irradiated, used today in agriculture.
The rice flour is a product rich in starch, the consistency is fine, that is obtained from the milling of the grain of white rice. Is a great ingredient to introduce in their diet, due to its beneficial properties, in fact, is the basis of many traditional dishes of chinese and japanese cuisine because it is ideal to replace flour the municipality in case of intolerance (NO GLUTEN FREE)
The durum wheat semolina is a product that is less refined compared to the re-milled semolina, yellow color, more intense is the grain more coarse, is ideal for the production of home-made pasta, which, unlike that produced by the re-milled semolina is more compact and calloused and preserves the great taste and aromas.
The mixture of rye is a little elastic, and almost without resistance, because it contains little gluten. The bread it produces is very dark, with a characteristic flavor. The rye flour can also be used for the preparation of pastry, biscuits or cakes, pastas, breads and fried foods.
And' possible to cut this flour with a type 0 - 1 - 2 to maintain a degree of refining low and improve the processing of dough
A time, rye bread was used mainly to power popular and was also called "black bread" (for the shades of dark brown flour)