Luce® type 0 flour. Net weight: 500g. Luce Flour was born from AmoreTerra's research to rediscover the taste of wheat from the past, when single-variety crops were rare and the biodiversity of the fields was much higher. Slow stone milling removes only the outermost layers of the kernel, keeping the wheat germ and part of the bran. The flour is packaged within three days of milling to guarantee aromas and flavors. An ancient stone mill that turns and turns and turns, always slowly: this is how our flours are born. Watch the mill video. The low amount of gluten, the presence of the precious germ and stone milling ensure important nutritional values but above all a high feeling of well-being. This is a high-quality product, unique of its kind. It is a highly digestible product, ideal for bread, pizzas, focaccia, cakes and biscuits. It is advisable to pair it with sourdough starter or natural yeast and to allow longer rising times than normal. It is also recommended to mix it with warm water and, of course, to avoid contact between the leavening agent and salt during the preparation of products such as bread, pizza, focaccia. It also performs excellently if mixed with other flours or semolina, provided they come from ancient varieties.
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Luce® type 0 flour. Net weight: 500g. Luce Flour was born from AmoreTerra's research to rediscover the taste of wheat from the past, when single-variety crops were rare and the biodiversity of the fields was much higher. Slow stone milling removes only the outermost layers of the kernel, keeping the wheat germ and part of the bran. The flour is packaged within three days of milling to guarantee aromas and flavors. An ancient stone mill that turns and turns and turns, always slowly: this is how our flours are born. Watch the mill video. The low amount of gluten, the presence of the precious germ and stone milling ensure important nutritional values but above all a high feeling of well-being. This is a high-quality product, unique of its kind. It is a highly digestible product, ideal for bread, pizzas, focaccia, cakes and biscuits. It is advisable to pair it with sourdough starter or natural yeast and to allow longer rising times than normal. It is also recommended to mix it with warm water and, of course, to avoid contact between the leavening agent and salt during the preparation of products such as bread, pizza, focaccia. It also performs excellently if mixed with other flours or semolina, provided they come from ancient varieties.
| Energy (kcal) | 366 |
| Carbohydrates (g) | 76 |
| of which Sugars (g) | 1.8 |
| Fat (g) | 1 |
| of which Saturates (g) | 0.2 |
| Protein (g) | 11 |
| Fiber (g) | 2.9 |
| Sale (g) | 0.01 |
