Flour
Puglia
Special Flours
Vegan
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Il Mulino CalogiuriBack soonThe producer is restocking it. You can still save it and add it to your request.
Use it to thicken creams and sauces, in batters for tempura-style frying, or in cakes and biscuits for a dark colour. Mixed with other flours it gives bread an unusual tone. It also coats fish fillets for a crisp finish.
Specs 500 g, case of 10, shelf life 12 months, Puglia (Italy).Ingredients: stone-milled whole black rice flour.Nutrition per 100 g: 359 kcal, fat 0.5 g (saturated 0 g), carbohydrates 87 g (sugars 0 g), fibre 1 g, protein 7.3 g, salt 0.004 g.Allergens: may contain traces of gluten, soy, sesame and nuts
Allergens may contain traces of gluten, soy, sesame and nuts
Black rice is a distinctive ingredient, and its flour is still uncommon on shelves. Its dark colour stands out among the special flours. It appeals to customers who bake gluten-conscious recipes.
Specs 500 g, case of 10, shelf life 12 months, Puglia (Italy).Ingredients: stone-milled whole black rice flour.Nutrition per 100 g: 359 kcal, fat 0.5 g (saturated 0 g), carbohydrates 87 g (sugars 0 g), fibre 1 g, protein 7.3 g, salt 0.004 g.Allergens: may contain traces of gluten, soy, sesame and nuts
Allergens may contain traces of gluten, soy, sesame and nuts
Black rice is a distinctive ingredient, and its flour is still uncommon on shelves. Its dark colour stands out among the special flours.
Case of 10 × 500.
Black rice flour, stone-milled from the whole grain.
The producer stone-mills whole black rice grains into a dark flour with a slightly nutty, sweet taste. Rice flour is light and naturally free of gluten; the producer warns that traces may be present from the mill.
Specs: 500 g, case of 10, shelf life 12 months, Puglia (Italy).Ingredients: stone-milled whole black rice flour.Nutrition per 100 g: 359 kcal, fat 0.5 g (saturated 0 g), carbohydrates 87 g (sugars 0 g), fibre 1 g, protein 7.3 g, salt 0.004 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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