Durum Wheat Semolina Flour With Wheat Germ - Agricola Piano - 5 Kg
Vendor : https://agricolapiano.cibilia.com/
Agricola Piano - Durum Wheat Semolina 5kg
Our products have been designed, desired and cared for in order to obtain natural foods of the highest quality. This choice allows us to be present in many Top restaurants, to be present in the assortments of many delis and wine shops, but above all allows us to be present on the tables of those people who love healthy food and have the right attitude for the wellbeing of mind and body.
Durum Wheat Semolina 5kg
Artisanal Flours Agricola Piano - Durum Wheat Semolina with Wheat Germ!
In order to meet the need for a performance durum wheat flour, but at the same time light and digestible, we cultivate modern strength grains.
These durum wheat are grown in Puglia with integrated agriculture methods, we do not use glyphosate, and are free of mycotoxins.
Our wheat is ground in a modern artisan mill with roller technology to oxidize our flour as little as possible and to offer high quality, keeping the germ alive. Our re-milled durum wheat semolina with live wheat germ is totally natural, that is, produced WITHOUT adding improvers and gluten. Only six months to expire.
Grain varieties, Pietrafitta and Marco Aurelio. Cultivated in Puglia with integrated farming methods, free of mycotoxins, disinfectants and preservatives. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.
Kind of milling
Our wheat is milled with roller technology, without removing grain germ and without adding additives. Roller technology allows us to not heat the grain and to maintain all nutritional characteristics.
Recommended temperatures and humidity
20 – 22°C 68° – 71,6°F 65% - 68 % (Room temperature)
The storage conditions of the flour determine the behaviour and yield during use.
Durum wheat flour is ideal for all types of homemade pasta and is also suitable for making bread and focaccia. Excellent for breading. As our flours are natural and thanks to the presence of the alive wheat germ, the doughs need less salt (about 20 gr/kg) and less yeast (0.4%).
Pasta, bread and focaccia produced with re-milled durum wheat semolina with live wheat germ is tolerated by people suffering from blood sugar and gluten intolerance.
|Strength of Flour (W)||Weak (90 to 160)|
|Origin of raw materials||Self-produced|
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