“The flour that adjusts the others.”
Soft wheat varieties among the oldest and most prestigious. Historical sources (notarial deeds) testify to its cultivation in Abruzzo since the 13th century.
Ideal for: The high protein level and the very high strength (W440 per seed) make this flour ideal for leavened products, including Bread, Pizza, Focaccia. It can also be used for large leavened products (desserts, panettone, colombe, etc.)
10kg
Details and information
Technical information
Ingredients: organic wheat flour Solina
Contains gluten
Nutritional table
Average nutritional values for 100g
| ENERGY | 1435 kJ (343 kcal) |
|---|---|
| FATS | 2,51 g |
| SATURATED | 0,45 g |
| MONOUNSATURATED | – |
| POLYUNSATURATED | – |
| CARBOHYDRATES | 65,00 g |
| SUGARS | 0,38 g |
| FIBRES | 3,00 g |
| PROTEINS | 13,70 g |
| SALT | 0,00 g |
Taste
With a slightly darker color than the normal soft common, it releases intense and persistent aromas and gives to the preparations in which very pleasant and enveloping aromas and sensations are used.
Nutraucetical
Good presence of fiber (3% minimum) and saturated fats below 20% (18%) allow a very high digestibility of the preparations based on this flour. In addition, the agronomic methods of cultivation, applied by us, give us a very high protein level to cover daily energy needs.
Palletizing
All our shipments are designed with respect for the environment and in minimizing paper and CO2 emissions in our transport. That’s why we only rely on couriers that allow us to monitor and organize deliveries with the least waste possible. For this reason, we recommend to our customers solutions that allow to complete the cartons and reduce waste.
Packaging
paper bag
Certifications and awards
All ARTE products comply with the requirements of the Organic certification ensuring the traceability of raw materials and the finished product, guaranteeing product quality and consumer protection.
All ARTE products are V-Label Vegan certified. The V-Label is an internationally recognized symbol for the labeling of vegan and vegetarian products and services.
METODO DI IMPIEGO
MADE IN PUGLIAAll our work is done under the Apulian sun. Every single grain is born and grows on our fields. We take care of it. Only in this way can we guarantee the best quality.
ONLY OUR CEREALSFor our line of flours we use only the best of the ancient, typical and indigenous grains of our territory, from Cappelli, to common spelled and finally to the oldest of them: Monococco spelled; all 100% self-produced on our land. Thanks to our agronomic practices (sowing on hard, annual and multi-year crop rotations, reuse of crop residues, autochthonous seeds, organic fertilization with self-produced fertilizer, cleaning and conservation at controlled temperature), we can give you groats and flours with a wonderful taste and excellent nutritional quality.
TIMETime is our secret ingredient! We await the passing of the seasons for the growth of our plants and patiently the best time for our crops. All our cereals are harvested only with a humidity level of less than 10 percent, the weather and the sun work for us, to offer an otherwise lost taste and scent.
ANALYSISFor us, transparency is everything, that’s why we make available all our analyzes of the soil, the seed and our processed products.
NO CHEMISTRYOn our land we never use substances of chemical origin. No glyphosate. To feed our fields we only use self-produced organic fertilizer from the anaerobic digestion of our agricultural by-products.
SEED SELECTION AND CLEANINGEvery single seed is the result of a responsible choice dependent on two simple factors: territorial tradition and organoleptic sensoriality. Jealous in the conservation of our seeds, we only use self-produced ones. For this purpose we have created a highly technological food system for the cleaning and selection of our beloved seeds.
MILLINGBefore each milling, our cereals are immersed in a 100% saturated Co2 bath, so as to contain the microbiology of the seed to a minimum and in a natural way. Thanks to a milling process at low speed and controlled temperature, our cereals finally become a wonderful flour or semolina.
SUSTAINABILITYOur entire supply chain is energy self-sufficient thanks to our anaerobic digestion system. In this way, by reusing the organic by-products of our transformations, on the one hand we self-produce electrical and thermal energy and on the other we recover natural organic fertilizer, which returning to the earth, balances the nutrients of the soil and closes a perfect system of circular agricultural economy. From earth to earth.
(for 4 persons)
– 300g of wheat flour
– 100g of re-milled semolina Cappelli
– 2g of dry brewer’s yeast
– ½ spoonful of sugar
– 2 teaspoons of salt
– 320ml of water (room temperature)
In a bowl we combine the flour, semolina, baking powder, sugar and salt and mix everything well.
In another bowl, pour the water and add the flour a little at a time, mixing well with a fork until obtaining a mixture that appears to be soft, grainy and sticky. We cover the bowl with plastic wrap and let it rest for 15 minutes. Then we turn all the dough over well, cover and let it rest for another 10 minutes. Repeat this step for another 3 times until you have a smooth and homogeneous mixture.
Once these steps are repeated, we cover well with plastic wrap and put our dough to rest in the refrigerator for 12-13 hours.
We remove the dough from the fridge and proceed with folding the dough. On a pastry board, add a little flour and start kneading with your hands, spread the dough until it forms a rectangle. Now let’s move on to the folds proceeding as if you were folding a handkerchief. We repeat the passage of the folds three times, we round the loaf, place it in a bowl with a well floured cloth and leave it for three hours at room temperature. When the dough has risen, place it in a thick steel, cast iron or ceramic saucepan with the lid and place it in the preheated oven at 230 ° for 30 minutes, then remove the lid for another 15 minutes. Et voilà our home made bread is ready. Enjoy your meal!
| Weight | 10000 g |
|---|---|
| Ingredients | |
| Geographical Origin | |
| Processing Method | |
| Allergens |
PRIMARY PACKAGING
240 x 120 x 500mm
Weight: 10kg
SECONDARY PACKAGING
385 x 285 x 250 mm
Weight: 10kg
| N° items per box: | 1 |
PALLETIZING
80 x 120 x 13,5cm
EPAL
| N° boxes per row: | 8 |
| N° rows pallet: | 6 |
| N° boxes per pallet: | 48 |
| N° items per pallet: | 48 |
| Total weight: | 480kg |
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