Whole Senatore Cappelli Semolina Net weight: 500g. The Senatore Cappelli semolina has excellent nutritional values and gives products a particularly spicy and rustic flavor. Organic product from AmoreTerra supply chain. Ingredients: Semolina of hard WHEAT variety Cappelli*. * From organic farming. 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 continuously turns slowly, this is how our flours are born. Watch the mill video. Ideal for: Organic whole senatore cappelli semolina is ideal for preparing bread, pizza, focaccia, fresh pasta, savory snacks, and all non-sweet baked goods, to which it will give the pleasant aftertaste of a wood-fired loaf of bread. Try it also for coating fried foods. Preparation: It is advisable 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 lukewarm water and, of course, to avoid contact between the leavening agent and salt during the preparation of products like bread, pizza, focaccia. It maintains excellent performance even if blended with other flours or semolinas, as long as they are of ancient varieties.
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Whole Senatore Cappelli Semolina Net weight: 500g. The Senatore Cappelli semolina has excellent nutritional values and gives products a particularly spicy and rustic flavor. Organic product from AmoreTerra supply chain. Ingredients: Semolina of hard WHEAT variety Cappelli*. * From organic farming. 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 continuously turns slowly, this is how our flours are born. Watch the mill video. Ideal for: Organic whole senatore cappelli semolina is ideal for preparing bread, pizza, focaccia, fresh pasta, savory snacks, and all non-sweet baked goods, to which it will give the pleasant aftertaste of a wood-fired loaf of bread. Try it also for coating fried foods. Preparation: It is advisable 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 lukewarm water and, of course, to avoid contact between the leavening agent and salt during the preparation of products like bread, pizza, focaccia. It maintains excellent performance even if blended with other flours or semolinas, as long as they are of ancient varieties.
| Energy (kcal) | 354 |
| Carbohydrates (g) | 68 |
| of which Sugars (g) | 1.4 |
| Fat (g) | 1.6 |
| of which Saturates (g) | 0.2 |
| Protein (g) | 12 |
| Fiber (g) | 7 |
