Flour Luce 9 Ancient Whole Grains Bio

Whole wheat Farina Luce®

Net weight: 5 Kg.

Whole wheat flour of 9 ancient grains (Gentil Rosso, Mentana, Verna, Marzuolo, Autonomia, Inallettabile, Terminillo, Risciola and the very rare Miracle Wheat) grown together at over 850 meters to naturally reduce the presence of parasites.

Farina Luce was born from AmoreTerra's research to rediscover the flavor of the wheat of the past, when single-variety crops were rare and the biodiversity of the fields was much higher. The slow stone milling eliminates only the outermost layers of the seed, keeping the wheat germ and part of the bran.
The flour is packaged within three days of milling to guarantee aromas and flavors.

Ingrediants: Wholemeal flour of GRAIN tender LUCE®, Mix Ancient Grains * in variable percentages (Mentana *, Gentil rosso *, Marzuolo *, Verna *, Wheat of the miracle *, Autonomy *, Inalettabile *, Terminillo *, Risciola *) - * Organic ingredients.
Allergens: Cereals containing GLUTEN may contain SOYBEAN
Contains wheat germ
Origin of the grain: Italy
Country of milling: Italy

a old stone mill that turns and turns and turns always slowly, this is how our flours are born.
Watch the video of the mill

(if it is out of stock, it can be pre-ordered by writing to ordini@amoreterra.com, you will be notified on the day of the milling)

information:
The low quantity of gluten, the presence of the precious germ and the stone milling, ensure important nutritional values but above all a high feeling of well-being. It is a quality product, one of a kind.
Ideal for:
It is a highly digestible product, rich in vitamins and mineral salts, ideal for bread, pizzas, focaccia, sweets and biscuits.
Preparation:
It is advisable to combine it with mother yeast or natural yeast and subject it to longer leavening times than normal times. It is also advisable to mix it with warm water and, obviously, to avoid contact between the leavening part and the salt during the preparation of products such as bread, pizza, focaccia. It maintains excellent performance even if it is mixed with other flours or semolina, as long as they are of ancient varieties.