Multigrain Friselline with Tritordeum Wheat And Ancient Grains

Description

Friselline with tritordeum flour  and ancient stone-milled grains  :

Product of ” Il Mulino Calogiuri “, with a delicate taste, but above all good and genuine.

Semi-wholemeal stone-milled Tritordeum flour:

Tritordeum flour is an artisanal flour, with a short supply chain.

Produced by ” Il Mulino Calogiuri ” and stone milled, with the experience, commitment and search for quality that have characterized us since 1960

It is the result of the natural crossing between a variety of durum wheat and a variety of wild barley Hordeum chilense, it contains many nutrients for health.

Obtained with non-GMO methods;

Result of more than 30 years of research;

The tritordeum flour from  Mulino Calogiuri  is a product of a short and controlled supply chain. From a nutritional point of view it is excellent as it is rich in functional elements:

• Lutein: a natural carotenoid believed to be important for sight;
• Fructans: oligosaccharides important as a prebiotic for the intestinal microbiota, with protective effects on the gastro-intestinal tract;
• Zinc and Copper: trace elements
• low in gluten: equal to 80-120W

This product is excellent for baking, pasta making, brewing and for making shortbread and other cereal-based products.

The stone-milled tritordeum flour is obtained by grinding the seed after harvesting in our lands.

Product without preservatives and additives.

Mix of Ancient Grains:

The flour  mix of ancient grains  is obtained after mixing  the ancient cereals:  Maiorca, Farro Dicocco, Riminia and Senatore Cappelli. They are  then stone milled,  in order to obtain a flour designed for good leavening and a rustic texture.

The “ Il Mulino Calogiuri ” Ancient Grain Mix has excellent nutritional characteristics. In fact, it contains a rather high percentage of dietary and soluble fiber, a very important element for our diet.

Furthermore, the flours that we produce by hand are produced taking particular care not to germinate the grain, since the germ is rich in “vitamin E” and unsaturated fats, many of which have antioxidant activity. To better protect the organoleptic and nutritional properties, it is recommended to keep in the fridge.

Ingredients:  Tritordeum flour,  Mallorca soft wheat flour , Dicocco spelled flour, Riminia durum wheat flour, Senatore Cappelli durum wheat flour (all stone milled); durum wheat semolina, re-milled durum wheat semolina, soft wheat flour type “0”, olive oil, sunflower oil, salt, yeast.

Artisanal product at km 0.