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Luce® type 0 flour. Organic Luce flour made from 9 ancient Italian grains, stone-ground: fragrant and easy to digest, ideal for bread, pizza, fresh pasta and desserts. Luce Flour was created through AmoreTerra's research to rediscover the taste of wheat from the past, when single-variety crops were rare and field biodiversity was much higher. Slow stone milling removes only the outermost layers of the grain, preserving the wheat germ and part of the bran. The flour is packaged within three days of milling to preserve its aromas and flavours. Allergens: Cereals containing GLUTEN; may contain traces of SOY and MUSTARD. Wheat origin: Italy Country of milling: Italy An ancient stone mill that turns and turns and always turns slowly: this is how our flours are made. Watch the mill video. Features: The low gluten content, the presence of the valuable germ and stone milling provide important nutritional values, but above all a high sense of wellbeing. This is a high-quality product, unique of its kind. Ideal for: A highly digestible product, rich in vitamins and mineral salts, ideal for bread, pizzas, focaccia, desserts and biscuits. Preparation: It is advisable to combine it with sourdough starter or natural yeast and allow longer rising times than usual. It is also recommended to knead it with lukewarm water and, naturally, to avoid contact between the leavening agent and salt when preparing products such as bread, pizza and focaccia. It also performs excellently when mixed with other flours or semolina, provided they are from ancient varieties.
Price including VAT
Luce® type 0 flour. Organic Luce flour made from 9 ancient Italian grains, stone-ground: fragrant and easy to digest, ideal for bread, pizza, fresh pasta and desserts. Luce Flour was created through AmoreTerra's research to rediscover the taste of wheat from the past, when single-variety crops were rare and field biodiversity was much higher. Slow stone milling removes only the outermost layers of the grain, preserving the wheat germ and part of the bran. The flour is packaged within three days of milling to preserve its aromas and flavours. Allergens: Cereals containing GLUTEN; may contain traces of SOY and MUSTARD. Wheat origin: Italy Country of milling: Italy An ancient stone mill that turns and turns and always turns slowly: this is how our flours are made. Watch the mill video. Features: The low gluten content, the presence of the valuable germ and stone milling provide important nutritional values, but above all a high sense of wellbeing. This is a high-quality product, unique of its kind. Ideal for: A highly digestible product, rich in vitamins and mineral salts, ideal for bread, pizzas, focaccia, desserts and biscuits. Preparation: It is advisable to combine it with sourdough starter or natural yeast and allow longer rising times than usual. It is also recommended to knead it with lukewarm water and, naturally, to avoid contact between the leavening agent and salt when preparing products such as bread, pizza and focaccia. It also performs excellently when mixed with other flours or semolina, provided they are from 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 |
| Fibre (g) | 2.9 |
| Salt (g) | 0.01 |
