Flour Luce® type 0 Net weight: 500 g. Flour Luce was born from AmoreTerra's research to rediscover the flavor of wheat from the past, when monoculture crops were rare and the biodiversity of the fields was much higher. The slow stone milling eliminates only the outermost layers of the seed, preserving the wheat germ and a part of bran. The flour is packaged within three days of milling to guarantee aromas and flavors. Contains wheat germ. Allergens: Cereals containing GLUTEN, may contain traces of SOY and MUSTARD. Wheat origin: Italy. Milling country: Italy. An ancient stone mill that always turns slowly, this is how our flours are born. Watch the mill video. Characteristics: The low gluten content, the presence of the precious germ, and stone milling ensure important nutritional values but above all a high sense of well-being. This is a quality product, unique in its kind. Ideal for: It is a product with extremely high digestibility, rich in vitamins and minerals, ideal for bread, pizzas, focaccias, desserts, and biscuits. Preparation: It is recommended to combine it with sourdough or natural yeast and to subject it to longer rising times than normal. It is also recommended to knead it with warm water and, of course, to avoid contact between the leavening agent and salt during the preparation of products such as bread, pizza, focaccia. It maintains excellent performance even if mixed with other flours or semolinas, as long as they are of ancient varieties.
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Flour Luce® type 0 Net weight: 500 g. Flour Luce was born from AmoreTerra's research to rediscover the flavor of wheat from the past, when monoculture crops were rare and the biodiversity of the fields was much higher. The slow stone milling eliminates only the outermost layers of the seed, preserving the wheat germ and a part of bran. The flour is packaged within three days of milling to guarantee aromas and flavors. Contains wheat germ. Allergens: Cereals containing GLUTEN, may contain traces of SOY and MUSTARD. Wheat origin: Italy. Milling country: Italy. An ancient stone mill that always turns slowly, this is how our flours are born. Watch the mill video. Characteristics: The low gluten content, the presence of the precious germ, and stone milling ensure important nutritional values but above all a high sense of well-being. This is a quality product, unique in its kind. Ideal for: It is a product with extremely high digestibility, rich in vitamins and minerals, ideal for bread, pizzas, focaccias, desserts, and biscuits. Preparation: It is recommended to combine it with sourdough or natural yeast and to subject it to longer rising times than normal. It is also recommended to knead it with warm water and, of course, to avoid contact between the leavening agent and salt during the preparation of products such as bread, pizza, focaccia. It maintains excellent performance even if mixed with other flours or semolinas, as long as they are of ancient varieties.
| Energy (kcal) | 366 |
| Carbohydrates (g) | 76 |
| of which Sugars (g) | 1.8 |
| Fat (g) | 1 |
| of which Saturates (g) | 0.2 |
| Protein (g) | 11 |
| Fiber (g) | 2.9 |
