Russello. Organic stone-ground durum wheat flour . 1 kg pack.

Russello ancient Sicilian durum wheat flour, suitable for doughs with short leavening times (about 6 hours) and medium maturation times (over 48 hours, at a controlled temperature of 3-4°C). Ideal for making homemade "hard dough" bread and baked goods, both sweet (biscuits, shortcrust pastry) and savory (pan pizza, focaccia, quiches), with a pleasant yellow color and interesting aromatic notes. The flour is obtained from natural stone milling at La Ferté – sousJouarre, which, thanks to the low processing temperatures, preserves the nutritional and sensorial characteristics of the final product. Wholemeal flour (solid mass) made from Russello ancient Sicilian durum wheat, suitable for doughs with short leavening times (about 4-6 hours) and medium maturation times (about 48 hours, at a controlled temperature of 3-4°C). Ideal for making homemade "hard dough" bread and baked goods, both sweet (biscuits, shortcrust pastry) and savory (pan pizza, focaccia, quiches). The bran increases the flour's water absorption and reduces the dough's extensibility compared to a tumbled product (without bran). The flour is obtained from La Ferté's natural stone milling, which preserves the germ and, thanks to the low processing temperatures, does not overheat the product, preserving its nutritional and sensory characteristics. Semi-whole flour made from ancient Sicilian durum wheat, Russello, suitable for doughs with short leavening times (about 6 hours) and medium maturation times (about 12 hours, at 3-4°C). Ideal for making homemade bread and baked goods, both sweet (biscuits, shortcrust pastry) and savory (pan pizza, focaccia, quiches). Bran increases the water absorption of the flour and reduces the extensibility of the dough, compared to the tumbled product (without bran). The flour is obtained from La Ferté's natural stone milling, which preserves the germ and, thanks to the low processing temperatures, does not overheat the product, preserving its nutritional and sensory characteristics. AVERAGE NUTRITIONAL VALUES per 100 g of product. Energy 1470 kJ / 346 kcal. Total fat 1.5 g of which saturates 0.5 g. Carbohydrates 70 g of which sugars 2 g. Fiber 3.5 g. Protein 11.5 g. Salt 0.03 g. Energy 1444 kJ / 345 kcal. Total fat 0.7 g of which saturates 0.05 g. Carbohydrates 71.2 g of which sugars 1.7 g. Fiber 6 g. Protein 11.7 g. Salt 0.02 g. Energy 1500 kJ / 55 kcal. Total fat 1 g of which saturated 0.2 g. Carbohydrates 72 g of which sugars 1.8 g. Fiber 5 g. Protein 12 g. Salt 0.02 g.