Flour
Puglia
Ancient grains
Special Flours
Vegan
Classic Italian
Il Mulino CalogiuriRye brings a dense crumb and a tangy flavour to sourdough loaves and crispbreads. Blend 20 to 30% with wheat flour for a lighter rye bread; the share is indicative. It also suits spiced cakes and pie crusts.
Specs 500 g, case of 10, shelf life 12 months, Puglia (Italy).Ingredients: stone-milled wholemeal rye flour.Allergens: gluten
Allergens gluten
Wholemeal rye flour serves customers who bake their own sourdough and want a stone-milled product. A single ingredient and a clear use make it an easy recommendation. Shelve it with the emmer and Cappelli flours.
Specs 500 g, case of 10, shelf life 12 months, Puglia (Italy).Ingredients: stone-milled wholemeal rye flour.Allergens: gluten
Allergens gluten
Wholemeal rye flour serves customers who bake their own sourdough and want a stone-milled product. A single ingredient and a clear use make it an easy recommendation.
Case of 10 × 500.
Wholemeal rye, stone-milled.
The producer stone-mills whole rye, keeping the germ and the bran, into a flour with a decided, slightly sour taste. It is used on its own or in a mix for bread and cakes.
Specs: 500 g, case of 10, shelf life 12 months, Puglia (Italy).Ingredients: stone-milled wholemeal rye flour.Allergens: gluten. May contain traces of 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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