Organic flours

5e7c9009a4df065d65051168
  • Country Origin: Italy
IMAGE 1 - Organic wholegrain spelt flour Alce Nero wholegrain spelt flour comes from stone grinding the whole grain and is consequently rich in fibre. Alce Nero only uses the Triticum Dicoccum spelt variety, which is grown in Italy. spelt, one of the oldest types of grain to be cultivated by man, is distinguished by its sweet flavour and long stem, which allows the plant to draw on the richest layers of the soil. Wholegrain spelt flour is excellent for bread making when mixed with soft wheat flour. ( 500 g) / IMAGE 2 - Organic stone ground soft wheat flour (Italian type "2") Our stone ground soft wheat flour (Italian type “2”) is minced together with the external part of the grain, preserving the presence of fibres. The stone ground process allows to obtain a flour rich in taste and perfume. Our wheat comes from Emilia-Romagna region (Italy). This flour is ideal to prepare bread, pizza or cakes. ( 1000 g) / IMAGE 3 - Organic soft wheat flour type "0" (plain flour) Alce Nero soft wheat flour type “0” is made exclusively with wheat grown in the Emilia Romagna region. Only the outer parts of the grain are removed before milling. This type of flour contains a high starch content, yet is lower in protein compared to other types. We recommend it for making bread, pizza, focaccia bread and piadinas. (1000 g) / IMAGE 4 - Organic stone ground whole durum wheat Senatore Cappelli flour Durum wheat Senatore Cappelli comes from the North African population “Jenah Ratifah” – inhabitants of the same areas where the Romans used to cultivate durum wheat more than 2000 years ago – selected in 1915 by Nazareno Strampelli and dedicated to an Abruzzese Senator, with the same name, who revolutionized the farming methods of Italian’s durum wheat. This variety has been cultivated for decades (1920-1950) through all South of Italy: during these years, it has represented the 60% of the wheat production. The height of the stalk (140/160 cm) can cause the lodging of the crop, but it guarantees good resistance to weeds. The roots develop in direct proportion to the height of the stem (140/160) allowing the plant to reach the deepest layers of soil, which are also the richest in nutrients. The stone ground process allows to obtain a flour rich in taste and perfume. This flour is ideal to prepare bread and pasta. ( 500 g) / IMAGE 5 - Organic stone ground soft whole wheat flour Alce Nero wholegrain soft wheat flour is made exclusively with wheat grown in the Emilia Romagna region. It is defined as being “wholegrain” because it comes from the ground whole grain, which also includes the outer parts of the grain that are rich in fibre and give the flour its distinctive brown colour. The stone ground process allows to obtain a flour rich in taste and perfume. Alce Nero wholegrain soft wheat flour is perfect for making high-fibre bread, pizza and desserts. (1000 g) / IMAGE 6 - Soft wheat flour type "00" (soft flour) Alce Nero soft wheat flour type “00” is made exclusively with wheat grown in the Emilia Romagna region and features a particularly white colour as only the “heart” of the grain is ground. We recommend it for making desserts, biscuits and tarts. ( 1000 g) / IMAGE 7 - Organic wholegrain soft wheat flour Alce Nero wholegrain soft wheat flour is made exclusively with wheat grown in the Emilia Romagna region. It is defined as being “wholegrain” because it comes from the ground whole grain, which also includes the outer parts of the grain that are rich in fibre and give the flour its distinctive brown colour. Alce Nero wholegrain soft wheat flour is perfect for making high-fibre bread, pizza and desserts. (1000 g) / IMAGE 8 - Organic rice flour Alce Nero rice flour comes from ground rice which is grown in Italy and which features a distinctive natural, pure white colour. Perfect for coeliacs as it’s naturally free from gluten, we recommend it for making batters and breadcrumb coatings as it doesn’t absorb a lot of oil and makes fried foods lighter and tastier. ( 500 g) / IMAGE 9 - Organic Khorasan wheat flour Khorasan is an ancient variety of hard wheat, which was discovered thousands of years ago in the area spanning between Egypt and Mesopotamia. It features a distinctive and unmistakeable flavour which is pleasantly sweet and gives off a nutty aroma. Alce Nero Khorasan wheat flour comes from grinding the grain, which actually contains more protein than durum wheat. Alce Nero Khorasan wheat flour is ideal for making bread, pizza and pasta. ( 500 g)