Flour
Puglia
Special Flours
Vegan
Innovative Italian
Il Mulino CalogiuriIt works in gluten-conscious baking blends, pancakes, crepes and as a coating for fish or vegetables. Mixed with other flours it adds protein and a delicate nutty note to bread. Use it to thicken creamy soups.
Specs 250 g, case of 10, shelf life 12 months, Puglia (Italy).Ingredients: quinoa flour.Nutrition per 100 g: 359 kcal, fat 6.15 g (saturated 0.86 g), carbohydrates 62.9 g (sugars 8.62 g), fibre 4.7 g, protein 13.6 g, salt 0.021 g.Allergens: may contain traces of gluten, soy, sesame and nuts
Allergens may contain traces of gluten, soy, sesame and nuts
Quinoa is a familiar health food, and its flour extends the range for customers who already buy the grain. The 250 g bag suits occasional bakers. It sits with the gluten-conscious and special flours.
Specs 250 g, case of 10, shelf life 12 months, Puglia (Italy).Ingredients: quinoa flour.Nutrition per 100 g: 359 kcal, fat 6.15 g (saturated 0.86 g), carbohydrates 62.9 g (sugars 8.62 g), fibre 4.7 g, protein 13.6 g, salt 0.021 g.Allergens: may contain traces of gluten, soy, sesame and nuts
Allergens may contain traces of gluten, soy, sesame and nuts
Quinoa is a familiar health food, and its flour extends the range for customers who already buy the grain. The 250 g bag suits occasional bakers.
Case of 10 × 250.
Quinoa flour from the Andean seed.
Quinoa is a pseudo-cereal native to the Andes. Milled into a fine flour, it has a slightly sweet, nutty taste and carries 13.6 g of protein per 100 g. The raw material is naturally gluten-free, but the producer warns that the mill also handles cereals with gluten, so traces cannot be excluded.
Specs: 250 g, case of 10, shelf life 12 months, Puglia (Italy).Ingredients: quinoa flour.Nutrition per 100 g: 359 kcal, fat 6.15 g (saturated 0.86 g), carbohydrates 62.9 g (sugars 8.62 g), fibre 4.7 g, protein 13.6 g, salt 0.021 g.Allergens: may contain traces of gluten, soy, sesame and nuts.
Il Mulino Calogiuri was founded in 1960 by Giuseppe Calogiuri in Lizzanello, near Lecce, and is now run by the third generation. The family mills organic flours and makes pasta and friselle from traditional and healthy grains such as Senatore Cappelli and tritordeum.
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