Flour
Puglia
Special Flours
Vegan
Classic Italian
Il Mulino CalogiuriChickpea flour is the base of Ligurian farinata and Sicilian panelle, and of light batters for vegetables and fish. Mixed with water and oil, it bakes into a crisp flatbread in a hot oven. It also binds vegetable patties and thickens soups.
Specs 500 g, case of 10, shelf life 12 months, Puglia (Italy).Ingredients: stone-milled chickpea flour.Nutrition per 100 g: 333.1 kcal, fat 4.7 g (saturated 0.65 g), carbohydrates 54.3 g (sugars 2 g), fibre 13.8 g, protein 21.8 g, salt 0.06 g.Allergens: may contain traces of gluten, soy, sesame and nuts
Allergens may contain traces of gluten, soy, sesame and nuts
Plant protein and a short, single-ingredient label make chickpea flour an easy sale. Customers who cook vegetarian and gluten-conscious meals buy it regularly. Place it with legumes and the other special flours.
Specs 500 g, case of 10, shelf life 12 months, Puglia (Italy).Ingredients: stone-milled chickpea flour.Nutrition per 100 g: 333.1 kcal, fat 4.7 g (saturated 0.65 g), carbohydrates 54.3 g (sugars 2 g), fibre 13.8 g, protein 21.8 g, salt 0.06 g.Allergens: may contain traces of gluten, soy, sesame and nuts
Allergens may contain traces of gluten, soy, sesame and nuts
Plant protein and a short, single-ingredient label make chickpea flour an easy sale. Customers who cook vegetarian and gluten-conscious meals buy it regularly.
Case of 10 × 500.
Stone-milled chickpea flour.
Il Mulino Calogiuri stone-mills dried chickpeas into a fine flour with a full, slightly sweet taste and a hint of hazelnut. Per 100 g it carries 21.8 g of protein and 13.8 g of fibre. 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: 500 g, case of 10, shelf life 12 months, Puglia (Italy).Ingredients: stone-milled chickpea flour.Nutrition per 100 g: 333.1 kcal, fat 4.7 g (saturated 0.65 g), carbohydrates 54.3 g (sugars 2 g), fibre 13.8 g, protein 21.8 g, salt 0.06 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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