Reference: 422
Cereals
Ancient variety, it is a cultivar that has always been grown on our territory and does not have a well-defined name.
Gastronomic tips
In addition to making polenta, it is used for the preparation of cakes, pancakes, biscuits, bread, breadsticks and breading (both for meat and cheese).
What do our flours have of different?
The Corn
The climatic conditions of our territory are ideal for the cultivation of Corn, which therefore does NOT present MYCOTOXINS (the most cancerous natural molecule present in nature). Also in the agricultural phase we do NOT use Glyphosate (probably carcinogenic).
Proteins
7 - 8%
Supported cooking type
Electric oven, wood-burning oven, gas oven. Frying. Boiling in water and steaming.
A sweet cooking (at not too high temperatures) and in slow way is always preferable. Because it ensures perfect drying of the product to the center and ensures a uniform and golden color.
Conservability of the finished product
Conservation is excellent and prolonged over time at both room temperature and freezer (in the case of pre-cooked and frozen products).
The presence of wheat germ alive and the greater presence of fibers allow the product to keep cool for longer.
Recommended temperatures and humidity
20 – 22°C 68° – 71,6°F
65% - 68 % (Room temperature)
The storage conditions of the flour determine the behavior and yield during use.
Data sheet
Cereals
Ancient variety, it is a cultivar that has always been grown on our territory and does not have a well-defined name.
Gastronomic tips
In addition to making polenta, it is used for the preparation of cakes, pancakes, biscuits, bread, breadsticks and breading (both for meat and cheese).
Cereals
Ancient variety, it is a cultivar that has always been grown on our territory and does not have a well-defined name.
Gastronomic tips
In addition to making polenta, it is used for the preparation of cakes, pancakes, biscuits, bread, breadsticks and breading (both for meat and cheese).
Cereals
Grain varieties, Bramante. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.
Gastronomic tips
The soft white wheat flour italian type "0" Cookies with wheat germ is perfect for the production of biscuits, sweet and savoury shortcrust pastry, tarts, flatbreads, breadsticks, sponge cake, cream puffs, wrap and short-leavened bread.
Cereals
Grain varieties, Bologna. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.
Gastronomic tips
Our Soft white wheat flour italian type "0" leavened is a flour rich in protein and gluten. It absorbs high liquid percentages and retains more carbon dioxide. The dough is elastic, tenacious and particularly resistant to leavening thanks to the more solid glutinic network. Its use is recommended for recipes that require a long leavening because it prevents the dough from deflating. Ideal for bread, pizza, babà, brioche bread, panettone.
Cereals
Grain varieties, Bisanzio and Bologna. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.
Gastronomic tips
Strong brown bread flour italian type "2" with wheat germ is ideal for all types of bread, pizza, focaccia and desserts.
Cereals
Mixture of soft grains studied in collaboration with Antonio Pascarella and Vincenzo Viscusi. Grown in Puglia with integrated farming methods, free of Mycotoxins and Glyphosates.
Gastronomic tips
The soft white wheat flour italian type "0" Pizza Mediterranea with wheat germ is ideal for pizza, but also for all types of bread, in the preparation of sweet and savory baked goods, it is also suitable for the preparation of desserts, cakes, plum-cakes and donuts . It is also used for the preparation of puff pastry and egg pasta.
Cereals
Mixture of soft grains studied in collaboration with Antonio Pascarella and Vincenzo Viscusi. Grown in Puglia with integrated farming methods, free of Mycotoxins and Glyphosates.
Gastronomic tips
The re-milled durum wheat semolina with wheat germ is ideal for making dry and fresh pasta, bread, focaccia, biscuits, cakes and breading.
Cereals
This grain comes from the sowing of a mixture of about 700 varieties of ancient durum wheat of the prof. Salvatore Ceccarelli. Grown in Puglia with organic farming methods and without using glyphosate. Non-GMO. 100% Non-Irradiated. We chose to sow this mixture of grains of the prof. Ceccarelli because it allows us to produce in a sustainable way.
Gastronomic tips
The re-milled durum wheat semolina flour from ancient grains with wheat germ is ideal for making bread, focaccia, biscuits, cakes, breading, breadsticks and crackers.
Cereals
Grain varieties, Pietrafitta and Marco Aurelio. Cultivated in Puglia with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein level which allows us to produce semolina for pasta making with excellent characteristics.
Gastronomic tips
The re-milled durum wheat semolina with wheat germ is ideal for making dry and fresh pasta, bread, focaccia, biscuits, cakes and breading.
Cereals
Grain varieties, Pietrafitta and Marco Aurelio. Cultivated in Puglia with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein level which allows us to produce semolina for pasta making with excellent characteristics.
Gastronomic tips
The re-milled durum wheat semolina with wheat germ is ideal for making dry and fresh pasta, bread, focaccia, biscuits, cakes and breading.
Cereals
Variety Senatore Cappelli. Grown in Puglia with organic farming methods and without using glyphosate. Non-GMO. 100% Non-Irradiated. We chose to sow this Variety because it allows us to produce in a sustainable way.
Gastronomic tips
The re-milled durum wheat semolina flour Senatore Cappelli with wheat germ is ideal for making bread, focaccia, biscuits, cakes, breading, breadsticks and crackers.
Cereals
Grain varieties, Bisanzio and Bologna. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.
Gastronomic tips
The soft white wheat flour italian type "0" Pizza with wheat germ is ideal for pizza, but also for all types of bread, in the preparation of sweet and savory baked goods, it is also suitable for the preparation of desserts, cakes, plum-cakes and donuts . It is also used for the preparation of puff pastry and egg pasta.
Cereals
Grain varieties, Bisanzio and Bologna. Cultivated in Puglia with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated.
Gastronomic tips
Whole-wheat flour is ideal for the production of fiber-rich breads and biscuits, rustic breads, savory pies, tarts.
Cereals
Grain varieties, Bisanzio and Bologna. Cultivated in Puglia with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated.
Gastronomic tips
Whole-wheat flour is ideal for the production of fiber-rich breads and biscuits, rustic breads, savory pies, tarts.
Cereals
This grain comes from the sowing of a mixture of about 2,000 varieties of ancient soft wheat of the prof. Salvatore Ceccarelli. Grown in Puglia with organic farming methods and without using glyphosate. We chose to sow this mixture of grains of the prof. Ceccarelli because it allows us to produce in a sustainable way.
Gastronomic tips
The flour made from italian ancient grain is an extraordinary product for nutritional values, scents and flavors. It's perfect for the production the production of ancient breads, of traditional biscuits and sweets, sweet and savoury shortcrust pastry, tarts, flatbreads, breadsticks, sponge cake, cream puffs, wrap and short-leavened bread.
Cereals
This grain comes from the sowing of a mixture of about 700 varieties of ancient durum wheat of the prof. Salvatore Ceccarelli. Grown in Puglia with organic farming methods and without using glyphosate. Non-GMO. 100% Non-Irradiated. We chose to sow this mixture of grains of the prof. Ceccarelli because it allows us to produce in a sustainable way.
Gastronomic tips
The re-milled durum wheat semolina flour from ancient grains with wheat germ is ideal for making bread, focaccia, biscuits, cakes, breading, breadsticks and crackers.
Cereals
Grain varieties, Bisanzio and Bologna. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.
Gastronomic tips
Strong brown bread flour italian type "2" with wheat germ is ideal for all types of bread, pizza, focaccia and desserts.
Cereals
Grain varieties, Bologna. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.
Gastronomic tips
Strong brown bread flour italian type "2" Strong with wheat germ is ideal for pizza, croissants and puff pastry, for all types of bread, pizza, focaccia and desserts.
