Wholemeal Luce® flour. Net weight: 500g. Wholemeal flour from 9 ancient grains grown together at over 850 meters to naturally reduce the presence of parasites. Luce Flour was born from AmoreTerra's research to rediscover the taste of wheat as it once was, when monoculture crops were rare and the biodiversity of the fields was much higher. Slow stone milling removes only the outermost layers of the seed, retaining the wheat germ and part of the bran. The flour is packaged within three days of milling to ensure aromas and flavors. An ancient stone mill that turns and turns and turns always slowly, this is how our flours are born. The low amount of gluten, the presence of the precious germ and stone milling ensure important nutritional values, but above all a high sense of well-being. It is a high-quality product, unique of its kind. Ideal for: it is a very digestible product, rich in vitamins and minerals, ideal for bread, pizzas, focaccia, cakes and biscuits. Preparation: it is advisable to combine it with sourdough or natural yeast and subject it to longer rising times than normal. It is also recommended to knead it with lukewarm water and, of course, to avoid contact between the leavening agent and salt during the preparation of products such as bread, pizza and focaccia. It also maintains excellent performance if mixed with other flours or semolinas, provided they are ancient varieties.
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Wholemeal Luce® flour. Net weight: 500g. Wholemeal flour from 9 ancient grains grown together at over 850 meters to naturally reduce the presence of parasites. Luce Flour was born from AmoreTerra's research to rediscover the taste of wheat as it once was, when monoculture crops were rare and the biodiversity of the fields was much higher. Slow stone milling removes only the outermost layers of the seed, retaining the wheat germ and part of the bran. The flour is packaged within three days of milling to ensure aromas and flavors. An ancient stone mill that turns and turns and turns always slowly, this is how our flours are born. The low amount of gluten, the presence of the precious germ and stone milling ensure important nutritional values, but above all a high sense of well-being. It is a high-quality product, unique of its kind. Ideal for: it is a very digestible product, rich in vitamins and minerals, ideal for bread, pizzas, focaccia, cakes and biscuits. Preparation: it is advisable to combine it with sourdough or natural yeast and subject it to longer rising times than normal. It is also recommended to knead it with lukewarm water and, of course, to avoid contact between the leavening agent and salt during the preparation of products such as bread, pizza and focaccia. It also maintains excellent performance if mixed with other flours or semolinas, provided they are ancient varieties.
| Energy (kcal) | 333 |
| Carbohydrates (g) | 62 |
| of which Sugars (g) | 1.4 |
| Fat (g) | 1.6 |
| of which Saturates (g) | 0.3 |
| Protein (g) | 13 |
| Fiber (g) | 11 |
| Sale (g) | 0.01 |
