"La Ricchezza del Grano" 2 tüüpi täistera pitsajahu, 25 kg
Ühik: tükid
Laoseis: Laos
Laoseis: Laos
Hind:
2,06 €/Kg
51,55 €
2,06 €/Kg
"La Ricchezza del Grano" 2 tüüpi täistera pitsajahu, 25 kg
KOOSTIS: 2 tüüpi täistera jahu.
Võib sisaldada jälgi sojast.
TOITUMISALANE TEAVE 100 grammi kohta:
Energiasisaldus (KJ): 1424
Energiasisaldus (KCAL): 336
Rasvad (g): 1,35
Millest küllastunud rasvhapped (g): 0,3
Süsivesikud (g): 68,6
Millest suhkrud (g): 1,4
Valgud (g): 11,4
Sool (g): 0,005
Farina "type 2” by Grandi Molini Italiani is a flour made by milling fine grains whose germ has been kept indoors, after being milled using an exclusive stone grinding technique (wholemeal flour), and subsequently passed through a tumbler screen.
A source of fibre and phosphorus that increases the quality of the finished product. The wheat germ and essential oils of the grain are mixed with the starchy part, giving the flour its characteristic ivory colour and darker spots, typical of stone grinding.
Stone-ground flours, which preserve intact the vitamin and unsaturated fat content of the germ, are ideal for the production of home-style bread, pizza and focaccia bread.
Suitable for pizza chefs.
FEATURES
Flour obtained by grinding of fine grains, whose germ was kept inside, after being reduced to flour
using a unique technique of stone grinding. Specifically designed for the high amount of fiber that
elevates the quality of the final product.
INDICATIONS FOR USE
The stone ground flour, which keeps intact the content of vitamins and unsaturated fatty acids of
the germ, are ideal for the production of pizzas and breads of high quality and healty nutritional contents.
Võib sisaldada jälgi sojast.
TOITUMISALANE TEAVE 100 grammi kohta:
Energiasisaldus (KJ): 1424
Energiasisaldus (KCAL): 336
Rasvad (g): 1,35
Millest küllastunud rasvhapped (g): 0,3
Süsivesikud (g): 68,6
Millest suhkrud (g): 1,4
Valgud (g): 11,4
Sool (g): 0,005
Farina "type 2” by Grandi Molini Italiani is a flour made by milling fine grains whose germ has been kept indoors, after being milled using an exclusive stone grinding technique (wholemeal flour), and subsequently passed through a tumbler screen.
A source of fibre and phosphorus that increases the quality of the finished product. The wheat germ and essential oils of the grain are mixed with the starchy part, giving the flour its characteristic ivory colour and darker spots, typical of stone grinding.
Stone-ground flours, which preserve intact the vitamin and unsaturated fat content of the germ, are ideal for the production of home-style bread, pizza and focaccia bread.
Suitable for pizza chefs.
FEATURES
Flour obtained by grinding of fine grains, whose germ was kept inside, after being reduced to flour
using a unique technique of stone grinding. Specifically designed for the high amount of fiber that
elevates the quality of the final product.
INDICATIONS FOR USE
The stone ground flour, which keeps intact the content of vitamins and unsaturated fatty acids of
the germ, are ideal for the production of pizzas and breads of high quality and healty nutritional contents.
| weight | 25 |
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