Gentil Rosso Ancient Soft Wheat Flour 500g

Gentil Rosso Ancient Soft Wheat Flour

Cultivated in Rachele Petrucci's Verdetti Catia farm

Among the Pistoia mountains

Gentil Red Flour

The Gentil Rosso is one ancient variety of wheat, it was cultivated in Italy at the beginning of the 1900s and was the most cultivated wheat in the whole peninsula for 30 years.

It is a fairly tall spike with a reddish colour, once it has matured.

It was replaced in favor of more productive grains with a lower ear.

How to consume Gentil Rosso flour?

Rich in protein, but a low content of glutenGentil Rosso flours, considered weak, are ideal for the production of bread, pizza, focaccia, sweets, pasta

MANUFACTURING PROCESSES

The main feature of the stone grinding is to grind the whole grain of wheat with a low processing speed which reduces the overheating of the millstones and therefore of the flours without affecting their lipid-vitamin properties.

Furthermore, by grinding the entire grain of the wheat, the germ that is on the outside is also preserved.

The wheat germ

Contains nutrients particularly valuable as vitamins of group E and group B, mineral salts such as phosphorus, potassium and magnesium, fiber and antioxidants that would inevitably be lost with the industrial refining process.

The products obtained from stone-ground organic flours guarantee a healthier and more balanced diet and preserve an authentic taste and a characteristic flavor.

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Verdicts Catia, San Marcello Piteglio (PT) TUSCANY