Farine da Grani Antichi macinate a Pietra
Farine da Grani Antichi macinate a Pietra

Farine da Grani Antichi macinate a Pietra

The advantage of stone mills is that the flour is 'truly whole' because whole grains are ground and in this way the germ and the external coating (bran) blend with the flour, obtaining a superior flavor, aroma and nutritional properties. compared to traditional grinding with cylinders.

This flour is rich in fiber, minerals, B vitamins, tocopherols (vitamin E), proteins and polyunsaturated and monounsaturated fats present in the bran and in the germ.

In the face of the best nutritional characteristics, however, there is a lower shelf life, due to the presence of the fatty acids of the germ, and a certain resistance to leavening due to the presence of the bran.

 'Conventional' grinding with cylinders alternating with sieves that crush the grain and transform it into ever finer and more impalpable flour is done starting from the 'naked' grains, or previously peeled from the outermost part (the bran and the germ). For this reason, wholemeal flour obtained from traditional cylinder systems can only be formed by mixing the bran and possibly the germ with the white flour.

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Brand: Antico Molino Borrelli

Farina di Risciola

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The Risciola is an "ancient" soft wheat, cultivated since 1500 in the hills of Molisane, bells and lucan, where ventilation is always present. Its cultivation had been abandoned because it was unproductive. Its seeds have not been cross-referenced or genetically modified while maintaining the typical characteristics and nutritional properties of the cereal.

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Brand: Terra Nobile

Farina di Farro Macinata a Pietra

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Spe farus is in all respects a kind of wheat, because it belongs to the same genus as the grain, which is Triticum. The botanical characteristics, therefore, are much more similar between spelt and wheat than, for example, between spelt and barley, and this makes us understand how the two foods are not so different from each other.

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Brand: Terra Nobile

Semolato di Saragolla "REGINA SARA"

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Saragolla "Khorasan" hard wheat granulater Ideal for making doughs for pizza, focaccia, flatbreads, biscuits. Among the desserts of the Abruzzese tradition was often used for the pastry of the cheese fiadoni, for the nevole orthonese with cooked must, and to make the ferratelle more crispy.

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Brand: Antico Molino Borrelli

Farina di Segale

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The cultivation of rye dates back 2000 years and, in the Bronze Age, was already part of the human diet. Being a mountain cereal adapts and resists cold climates, it grows in difficult terrain and matures quickly. It is a robust plant that lends itself to natural cultivation, without the use of chemicals. Until the 19th century it was normally cultivated...

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