Description
Emmer flour, stone-milled and wholemeal.
Farro dicocco, or emmer, is one of the oldest cultivated wheats, already used in Roman times. The producer stone-mills the whole grain, without preservatives or additives, into a flour with a full, rustic taste and slightly sweet, nutty notes. Per 100 g it carries 15.1 g of protein.
For restaurants and chefs. The producer recommends it for fresh pasta and baked goods: it gives tagliatelle, gnocchi and ravioli a rustic texture. In bread and focaccia it works on its own or blended. It also adds body to soups and minestre.
For specialty and Italian stores. Emmer is a recognised ancient grain with steady interest from health-minded cooks. A wholemeal, stone-milled flour with a single ingredient is simple to recommend. It pairs on the shelf with the producer’s emmer pasta.
Specs: 500 g, case of 10, shelf life 12 months, Puglia (Italy). Store in a cool, dry place.
Ingredients: stone-milled wholemeal emmer (farro dicocco) flour.
Nutrition per 100 g: 335 kcal, fat 2.5 g (saturated 0 g), carbohydrates 67.1 g (sugars 2.7 g), fibre 6.8 g, protein 15.1 g, salt 0.002 g.
Allergens: gluten. May contain traces of soy, sesame and nuts.
