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Edible flour is the product of the grinding of dried fruits or seeds of various plants: there is the flour of corn, barley, spelled, rice, oats, rye, chestnuts, chickpeas, almonds, buckwheat. However, we commonly denote by name of flour, without specifying its origin, that obtained from soft wheat (Triticum Aestivum) and used mainly for bread-making and in pastry. The durum wheat flour, instead, is used for the production of pasta and takes the name of "semolina".
Both the soft wheat flour and the semolina are produced with different “granulometry”, which have characteristics suitable for varied preparations.
While for soft wheat we have a scale that goes from wholemeal to get to type 00 through type 2, 1, and 0 flour, the semolina is divided into wholemeal, semolina, and re-milled semolina.
The re-milled semolina is more refined, therefore it has a finer particle size, has a lighter color, and is more suitable for baking. The semolina is less refined, has a more intense color and is suitable for the preparation of the pasta.
Comparing flours: 00 flour and wholemeal flour
Still speaking of soft wheat flour, the characteristics of the two types of flour are shown in the table below. The 00 flour is the most refined and free of bran and bran particles. Whole wheat flour is the one with the highest percentage of bran.
Nutritionists indicate, without a shadow of a doubt, that these have the prerogative of keeping the nutrients present both in the germ and in the wheat bran, while refined flours are obtained using only the seed endosperm, therefore deprived of fiber and part of minerals and vitamins of which the components of the seed are very rich.
obtained from chickpea, it is of great importance in Indian cuisine and in Italy, where it is used in Liguria to prepare a kind of farinata, in Palermo to prepare the panelle, in Livorno to prepare the "chickpea cake", in Pisa to prepare the "cecina", in Sassari to prepare the "fainè".
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