Description
Four ancient grains blended for pizza.
The producer mixes Maiorca soft wheat, farro dicocco, Riminia and Senatore Cappelli durum wheat and stone-mills them together. Each grain brings something: lightness from Maiorca, a rustic texture from emmer, strength from Riminia and aroma from Cappelli. The blend is designed for pizza and also suits homemade bread and focaccia.
For restaurants and chefs. A ready blend saves weighing several flours: use it for pizza, focaccia and rustic bread with a darker crumb. With 9.16 g of fibre per 100 g, it gives a heartier base for a whole-grain pizza on the menu. Hydrate generously, as stone-milled flours absorb more water.
For specialty and Italian stores. Ancient grain pizza is a strong trend with home bakers, and this blend does the work for them. The four grain names on the pack explain the product. It sells next to the producer’s pizza flour, leaving the customer a choice.
Specs: 500 g, case of 10, shelf life 12 months, Puglia (Italy).
Ingredients: stone-milled flour of Maiorca soft wheat, farro dicocco, Riminia and Senatore Cappelli durum wheat.
Nutrition per 100 g: 315.7 kcal, fat 1.8 g (saturated 0.2 g), carbohydrates 63 g (sugars 1.3 g), fibre 9.16 g, protein 11.8 g, salt 0.003 g.
Allergens: gluten.
