Luce® flour type 0 Net weight: 500 g. Luce flour was born from AmoreTerra's research to rediscover the taste of wheat from the past, when monoculture crops were rare and biodiversity in the fields was much higher. The slow stone milling eliminates only the outer layers of the seed, preserving the wheat germ and part of the bran. The flour is packaged within three days of milling to ensure 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 turns and turns and always turns slowly, this is how our flours are born. Watch the mill video. Features: The low amount of gluten, the presence of precious germ and stone milling, ensure important nutritional values but above all a high sense of well-being. It is a quality product, unique in its kind. Ideal for: It is a highly digestible product, rich in vitamins and minerals, ideal for bread, pizzas, focaccia, desserts and cookies. Preparation: It is advisable to combine it with sourdough or natural yeast and to subject it to longer rising times compared to normal times. It is also recommended to knead it with lukewarm water and, of course, to avoid contact between the leavening part 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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Luce® flour type 0 Net weight: 500 g. Luce flour was born from AmoreTerra's research to rediscover the taste of wheat from the past, when monoculture crops were rare and biodiversity in the fields was much higher. The slow stone milling eliminates only the outer layers of the seed, preserving the wheat germ and part of the bran. The flour is packaged within three days of milling to ensure 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 turns and turns and always turns slowly, this is how our flours are born. Watch the mill video. Features: The low amount of gluten, the presence of precious germ and stone milling, ensure important nutritional values but above all a high sense of well-being. It is a quality product, unique in its kind. Ideal for: It is a highly digestible product, rich in vitamins and minerals, ideal for bread, pizzas, focaccia, desserts and cookies. Preparation: It is advisable to combine it with sourdough or natural yeast and to subject it to longer rising times compared to normal times. It is also recommended to knead it with lukewarm water and, of course, to avoid contact between the leavening part 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 |
