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Gentilrosso - Stone Ground Flour (1000)

Gentilrosso - Stone Ground Flour (1000)

The characteristics of this Ancient Grain are numerous: Good protein content: The presence of a good protein content is essential for the formation of structure in baked goods. Proteins contribute to the dough's strength and influence the final product's texture. Low gluten content: A low gluten content may be preferable for those who wish to reduce gluten intake or who may have sensitivities to it. However, it is important to note that the texture of the doughs may vary compared to those made with high-gluten flours. Stone grinding: Stone grinding is often considered a traditional method that better preserves the nutritional properties of the grain. This process can help maintain the amino acids, vitamins, minerals, and lipids present in the grain. Improvement of organoleptic characteristics and shelf life: The high lipid content can enhance the organoleptic characteristics of the finished products, positively influencing flavor and texture. Additionally, these lipids can contribute to better shelf life of the product.
€ 4.96€ 6.20

Description

The characteristics of this Ancient Grain are numerous: Good protein content: The presence of a good protein content is essential for the formation of structure in baked goods. Proteins contribute to the dough's strength and influence the final product's texture. Low gluten content: A low gluten content may be preferable for those who wish to reduce gluten intake or who may have sensitivities to it. However, it is important to note that the texture of the doughs may vary compared to those made with high-gluten flours. Stone grinding: Stone grinding is often considered a traditional method that better preserves the nutritional properties of the grain. This process can help maintain the amino acids, vitamins, minerals, and lipids present in the grain. Improvement of organoleptic characteristics and shelf life: The high lipid content can enhance the organoleptic characteristics of the finished products, positively influencing flavor and texture. Additionally, these lipids can contribute to better shelf life of the product.