Hamper PA02-F: “Cereals and wholemeal flours” contains:
- 500 g Cereals and legumes mixed
- 500 g Spelt
- 500 g Barley
- 500 g Barley toasted with wood
- 500 g Millet
- 500 g Wholemeal spelt flour
- 500 g Rice flour
- 500 g Wholemeal buckwheat flour
- 500 g Wholemeal barley flour
- 500 g Wholemeal ruby red rice flour
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Prices VAT/taxes included.
The food is shipped in order to reduce costs and to dispatch the goods in the best possible condition.
Normally for multi-week duration windows, orders collected from Monday to Sunday are shipped the following Tuesday, so that fresh foods are packed shortly before shipment.
Couriers usually deliver in 48/72 hours.
SPECIAL FLOURS for cakes and more
The farm cultivates different varieties of wheat such as durum wheat, soft, Aquileja and Taylor wheat, spelt and buckwheat… and various cereals such as barley, rye, millet, oats. All the types of flours produced on the farm are classified as wholemeal flours and are many kinds of flour produced using a stone mill. This consists of two stone discs that, by rotating one on top of the another, grind the grain thanks to the friction created between the stones. This type of milling does not overheat the grain, therefore components such as vitamins are not damaged, perfect for a cake flour mix. The mixture obtained is then sieved to refine it. The wholemeal flour produced retains all the components of the original grain: starch, protein and fibre. The use of wholemeal flour is strongly recommended and is to be preferred to the ’00’ type of flour also called all purpose flour: thanks to the presence of fibre, in the wholemeal flour the level of glucose released in the blood during digestion is reduced and gradual.
The wholemeal flours available are:
• wheat flour for bread and cakes flour
• durum wheat flour for pasta and bread
• spelt flour
• rice flour
• red rice flour
• buckwheat flour
• rye flour
• oat flour
• barley flour
• ancient corn flour
Strudel filled with chocolate and apples
Read the recipe
The chef’s secret is…using 20/30% of buckwheat flour.
Shell the walnuts and break them into small pieces. Put the raisins and walnuts soaked in a sweet wine such as Marsala (original from Sicily) or Passito (original from Pantelleria Island) and leave them for at least two hours.
Discover more about the production reading the information into the Hamper- PA02-A, selecting the tab “Production”.