Ottenuta dalla macinazione a pietra di grani coltivati in Piemonte.
farina-di-frumento-antico

Wheat Flour

Ottenuta dalla macinazione a pietra di grani coltivati in Piemonte.

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3.30

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Il frumento è il cereale più coltivato a livello globale e la storia di questa diffusione dura da circa 10000 anni e ad oggi Rappresenta un alimento fondamentale per il sostentamento dell’uomo. Il seme di questo cereale è fonte: di fibre e Sali minerali presenti nella crusca o parte esterna, di antiossidanti nel germe ovvero la parte da cui germina la pianta, di proteine e amido nel cuore del seme.

Shortbread with Butter or Eggs

Ingredients

  • 250 gr semi wholemeal flour
  • 80 gr brown sugar
  • 60 gr cold water
  • 60 gr sunflower oil
  • Peel of one organic lemon
  • 1 teaspoon baking powder

In a large bowl, melt the sugar in the water. Add the oil, flour, the sifted baking powder and lemon peel. Knead until smooth and soft. Wrap in cling film and allow to rest for at least one hour. When ready, roll onto floured baking paper, create your biscuits with a pastry shape cutter. Bake at 180°C for about 35 minutes. This recipe is also perfect for the base of fruit tarts.

Sugarfree Banana Bread with Honeyed Almonds

Ingredients

  • 250 gr semi wholemeal flour
  • 100 gr wildflower honey
  • 300 gr mashed mature bananas
  • 120 gr almond drink without added sugar
  • 50 gr potato starch
  • 100 gr toasted almonds
  • 1 sachet vanilla-flavored baking powder (16gr)
  • 60 gr sunflower seed oil

Roughly chop the almonds with a knife. In a large bowl, sift the flour, baking powder and potato starch. In another bowl, mash the bananas to a smooth pulp, add the honey, almond drink and oil. Mix until smooth. Add the liquid ingredients to the dry ingredients, add the chopped almonds and mix well. Pour the mixture into a rectangular cake tin, approximately 24cm long, lined with baking paper. Decorate with a handful of chopped hazelnuts. Bake at 180° C for approximately 40 minutes. Brush with honey and serve warm.

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