Organic rye flour

Description

Organic Rye flour, derived from the milling of organically grown rye, from an entirely in-house certified supply chain.

Rye is one of the quintessential ancient grains, and is considered a mountain cereal because of its resilience to colder climates. For this reason, it is also a cereal cultivated in our Apennines.

The flour that is obtained from it is rich in soluble fiber, which therefore has special characteristics, such as regulatory capacities for intestinal health and a high satiating capacity, although it has a reduced amount of gluten like all ancient grains; the latter aspect also determines its more complex baking. It is also a flour with a low glycemic index and therefore suitable for diabetics.

A dark bread with a distinctive flavor is made from it; it can also be used to make cookies, cakes, pasta, and focaccia.

Slow-rotation stone-ground whole grain flour

Our organic flours are ground by natural stone, thanks to millstones made of granite imported from nearby France, in our slow-turning mill.

As the grains are not heated during milling, our process allows us to maintain all the nutritional characteristics of the resulting flours.

This way we spend more time on the production, but as with all good things produced with love … we take the time to make them in the best way possible.

Sourced from our in-house certified organic supply chain

Our entire organic supply chain is based in the green hills of the Umbrian Apennines, but above all it is an exclusively in-house supply chain.

It means we have full quality control of every stage of production, from sowing to harvesting, from milling to packaging.

This is a further guarantee of the traditional values already inherent to organic farming: no chemical treatments, no improvers or preservatives, respect for the earth, and the safety and wholesomeness of the food produced.