The product
Farina di farro monococco bio
Einkorn spelled flour grown organically
Code:
96289
Country of origin:
Italy - Umbria
Weight:
1 kg
Minimum order:
1 piece
| Description | Organic einkorn flour |
|---|---|
| Appearance | Grey flour |
| Taste | Delicate and neutral, impalpable to the touch |
| Curiosity | Organic einkorn flour ground with natural stone, a process that fully protects the germ and the aleurone layer, both very important in nutritional and organoleptic terms; this BioAlberti flour is of great value |
| Our selection | BioAlberti is an entirely organic agricultural company, immersed in the rolling Umbrian hills in the locality of Poggio Aquilone and extends over an area of 560 hectares between the province of Perugia and the province of Terni |
| Suggestions | It is suitable for the preparation of shortcrust pastry, biscuits, pastries, pies, bread and pizzas |
| Ingredients | Organic SPELLED WHEAT flour |
|---|---|
| Allergens in ingredients | Cereals containing gluten and thereof |
| Other allergens | Soybeans and products thereof |
| Weight | 1 kg |
| Packaging | Packaged in a protective atmosphere bag |
| Storage Conditions (packaged products) | Keep in a cold and dry place |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1536 kJ / 363 kcal Fat: 2,5 g of which saturates: 0 g Carbohydrate: 67,1 g of which sugars: 2,7 g Protein: 15,1 g Salt: 0,05 g Typical value per 100 g |
The producer
BioAlberti - Poggio Aquilone (TR) - Umbria
Why we chose them
We are in Umbria, in Poggio Aquilone, a very small village of 1200 between the province of Perugia and that of Terni:
560 hectares of woods, meadows, pastures and arable fields.
Today BioAlberti is a family business in the third generation: the goal of Paola and Guido Alberti, to which Benedetta and Andrea have recently
joined, is to enhance Umbrian traditions and recover local products, typical of central Italy, with great attention to the environment.
In 1996 BioAlberti chose to embrace organic farming. More recently it has started a collaboration with the University of Perugia for the recovery of
ancient Umbrian grains and legumes, such as einkorn spelled, gradually abandoned over the years because it is not very productive, and black
chickpea.
Every year the company experiments with new cultivation techniques: for example the synergistic one, associating cereals and legumes in the same
field, to increase the productivity and self-defense of plants without the use of chemical fertilizers and without pesticides.
Cereals, dried legumes, soups, but also flours, both from cereals and legumes, and an original chickpea pate: all organic products and without
additives or preservatives.
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