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35 articles
[vc_row css="%7B%22default%22%3A%7B%22padding-left%22%3A%220%22%2C%22padding-right%22%3A%220%22%7D%7D"][vc_column][vc_column_text] Khorasan wheat KAMUT® is perfect for a healthy diet.
Every type of flour has unique characteristics.
[vc_row][vc_column][vc_column_text]Kamut flour is an alternative to durum wheat flour and is increasingly used on our tables. Excellent for making pasta, biscuits, and any baked goods, this type of flour is rich in potassium, phosphorus, and vitamins.[/vc_column_text][/vc_column][/vc_row]
Senatore Cappelli wheat is a hard grain, ideal for many preparations both in the form of flour and pasta. It is a type of ancient grain, not genetically modified to increase its yield.
[vc_row][vc_column][vc_column_text]Manitoba flour is used for the preparation of baked goods such as cakes, pizzas, and biscuits. However, this type of flour has some deficiencies
[vc_row][vc_column][vc_column_text]Recently, it is often said that insects will be the food of the future, as this type of farming would be much more eco-sustainable.
[vc_row][vc_column][vc_column_text]Although it may seem easy to choose flour, in reality, it is not. Sometimes we think that spending a few extra cents or opting for more prestigious brands guarantees a quality product.
Today we are discovering teff flour, a great gluten-free alternative! Teff is a grain typical of Ethiopia and Eritrea, similar to amaranth but even smaller.