Bio flour - Majorca Rossa

Reference: fp1

€3.85

Majorca Rossa organic flour

Quantity
Out of stock

The minimum purchase order quantity for the product is 3.


Origins

Majorca wheat is an ancient variety of soft wheat, scientifically known as Triticum aestivum albidum, which for centuries has been cultivated in Puglia and Sicily, together with the ancient wheat timilia.

It is a white, very high quality wheat - the ears can reach even 180 cm! - it is grown in dry and arid land, now mostly in organic and niche crops, given the poor yield, about half compared to modern varieties.

It is a special grain for various reasons: taste, nutritive properties, versatility of use and relatively low cooking times.

Property

It is one of those foods found precious and nutritious: the Majorca wheat, soft wheat and at the same time robust, has in fact a high protein content, about 8.5 grams of protein per 100 grams of product, minerals and vitamins and the flour has excellent baking quality.

It is an easily digestible food, with a low gluten content, of about 50% less than other commonly used grains.

Uses

Majorcan wheat has long been used in Puglia and Sicily especially in the form of flour, for basic recipes of desserts. It is said that, in addition to waffles, biscuits and cakes, even the same Sicilian cannoli were born using the flour of this wheat.

It is also used for savory dough, tasty and very fragrant white bread, pizza, focaccia, taralli or breadsticks.

fp1
2018-09-05

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