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Ancient hard wheat flour mix - 1 - kg ground stone

Type 2 flour of ancient hard grains

Flour of mixed ancient grains: senatore cappelli, saragolla molisana and saragolla avellinese, romanella

Usable for bakery products, bread, pizza, desserts

Contains gluten

More details

This product is not sold individually. You must select at least 50 quantity for this product.

20 Items in stock

2,50 €

Ancient grains are devoid of genetic manipulation. The yield per hectare is between 12 and 20 quintals. In cultivation we do not use the famous glyphosate herbicides), pesticides or chemical fertilizers.

Our grains are certified organic.

Why cultivate ancient grains?

The modern grains are always richer in gluten, while the ancient grains have a better and more balanced relationship between starch and gluten. The ancient grains therefore contain less gluten.

All these grains are ground to stone: the low grinding speed keeps the temperature low during milling and makes sure that the flour does not run any risk of overheating, preserving the best organoleptic qualities. The germ (that is the nutritive part of the grain) remains intact, preserving its organoleptic qualities at best.

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Phone:+39 3494229003

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