Tuduu
Senatore Cappelli Semi-Wholemeal - Stone Ground Flour (1000)

Senatore Cappelli Semi-Wholemeal - Stone Ground Flour (1000)

The Semi-Wholemeal flour of this Ancient Grain is obtained from stone grinding and has the following characteristics: Durum wheat semolina: The semi-wholemeal Senatore Cappelli flour, being a durum wheat semolina, is traditionally used for pasta production. Durum wheat semolina gives pasta a robust texture and improves shape retention during cooking. High protein content: The high protein content of the semi-wholemeal Senatore Cappelli flour is a positive aspect, especially for pasta production. Proteins contribute to the formation of the dough structure, giving the pasta a good texture. Low gluten content: The low gluten content can be a desirable feature, especially for those seeking options with lower gluten intake or who have gluten sensitivities. However, it is important to note that the low gluten content can affect the texture of doughs, and this should be considered in preparations like bread and focaccia. Low glycemic index: The low glycemic index of pasta made with semi-wholemeal Senatore Cappelli flour can be an advantage for those looking to control blood sugar levels. This is particularly relevant for those following low glycemic index diets to manage blood sugar levels. Various uses: The semi-wholemeal Senatore Cappelli flour can be used not only for pasta but also in combination with other flours, such as type 0 flour, to prepare pizzas, focaccia, and bread. This practice allows for the exploitation of its nutritional and organoleptic characteristics in other culinary contexts as well.
€ 4.96€ 6.20

Description

The Semi-Wholemeal flour of this Ancient Grain is obtained from stone grinding and has the following characteristics: Durum wheat semolina: The semi-wholemeal Senatore Cappelli flour, being a durum wheat semolina, is traditionally used for pasta production. Durum wheat semolina gives pasta a robust texture and improves shape retention during cooking. High protein content: The high protein content of the semi-wholemeal Senatore Cappelli flour is a positive aspect, especially for pasta production. Proteins contribute to the formation of the dough structure, giving the pasta a good texture. Low gluten content: The low gluten content can be a desirable feature, especially for those seeking options with lower gluten intake or who have gluten sensitivities. However, it is important to note that the low gluten content can affect the texture of doughs, and this should be considered in preparations like bread and focaccia. Low glycemic index: The low glycemic index of pasta made with semi-wholemeal Senatore Cappelli flour can be an advantage for those looking to control blood sugar levels. This is particularly relevant for those following low glycemic index diets to manage blood sugar levels. Various uses: The semi-wholemeal Senatore Cappelli flour can be used not only for pasta but also in combination with other flours, such as type 0 flour, to prepare pizzas, focaccia, and bread. This practice allows for the exploitation of its nutritional and organoleptic characteristics in other culinary contexts as well.