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Mentana - Stone Ground Flour (1000)

Mentana - Stone Ground Flour (1000)

The flour obtained from this Ancient Grain presents several interesting characteristics from a nutritional and functional point of view: Good protein content and low gluten: The soft wheat used for Mentana flours seems to have a good protein content, which is important for the formation of structure in doughs. The presence of low gluten can be advantageous for those seeking options with a lower amount of gluten or who may be sensitive to it. Stone grinding: The fact that the flour is obtained through stone grinding is significant. This traditional method is known for better preserving the nutritional properties of the grain, including amino acids, vitamins, minerals, and lipids. Stone grinding can help keep these nutrients intact more effectively than industrial grinding. High lipid content: The high lipid content is another element that can contribute to the organoleptic characteristics of the finished products. Lipids can enhance flavor and texture, making baked goods tastier and more appealing. Additionally, these lipids can positively affect the shelf life of the finished product. Nutritional benefits: The presence of amino acids, vitamins, and minerals indicates that Mentana flours could offer a more complete nutritional profile compared to more refined flours. These nutrients are essential for overall health and can contribute to a balanced diet. Organoleptic characteristics and shelf life: The mentioned high lipid content can improve the organoleptic characteristics of the products, making them more pleasant to the palate. Furthermore, these lipids can contribute to a longer shelf life of the finished products, thus helping to maintain their freshness over time. In summary, Mentana flours seem to be a nutritious and versatile choice for the preparation of baked goods, especially for those who appreciate flours with a more complete nutritional profile and prefer traditional production methods like stone grinding.
€ 4.96€ 6.20

Description

The flour obtained from this Ancient Grain presents several interesting characteristics from a nutritional and functional point of view: Good protein content and low gluten: The soft wheat used for Mentana flours seems to have a good protein content, which is important for the formation of structure in doughs. The presence of low gluten can be advantageous for those seeking options with a lower amount of gluten or who may be sensitive to it. Stone grinding: The fact that the flour is obtained through stone grinding is significant. This traditional method is known for better preserving the nutritional properties of the grain, including amino acids, vitamins, minerals, and lipids. Stone grinding can help keep these nutrients intact more effectively than industrial grinding. High lipid content: The high lipid content is another element that can contribute to the organoleptic characteristics of the finished products. Lipids can enhance flavor and texture, making baked goods tastier and more appealing. Additionally, these lipids can positively affect the shelf life of the finished product. Nutritional benefits: The presence of amino acids, vitamins, and minerals indicates that Mentana flours could offer a more complete nutritional profile compared to more refined flours. These nutrients are essential for overall health and can contribute to a balanced diet. Organoleptic characteristics and shelf life: The mentioned high lipid content can improve the organoleptic characteristics of the products, making them more pleasant to the palate. Furthermore, these lipids can contribute to a longer shelf life of the finished products, thus helping to maintain their freshness over time. In summary, Mentana flours seem to be a nutritious and versatile choice for the preparation of baked goods, especially for those who appreciate flours with a more complete nutritional profile and prefer traditional production methods like stone grinding.