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Rachello organic spelled flour

ORGANIC ITALIAN SPELLED FLOUR

€4.33
Tax included Delivery from 3 to 6 working days if product is available

Organic Spelled Flour

Spelled spelled flour from the grinding of organically grown cereals of 100% Italian origin.

It is an aromatic and balanced flour, rich in essential nutrients and vitamins, characterized by a less tenacious and more digestible gluten.

Suitable for professional use, in baking it requires medium-short leavening times (4/6 hours)

rif. MR-F-FARRO-BIO
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Organic Spelled Flour from Oasi Molino Rachello

Molino Rachello

Ancestor of the current varieties of wheat, spelled is an ancient cereal, from whose name the term flour derives. An excellent source of fiber and micronutrients, spelled spelled is characterized by a good content of proteins which form a less tenacious gluten, for optimal digestibility and tolerance.

::- you use -::

Flour obtained by grinding certified organic Italian spelled spelled.
This flour is suitable for the preparation of desserts, pasta, bread, pizza but also fresh pasta and shortcrust pastry.

Medium-short leavening times from 4 to 6 hours.

::- packaging and expiry date -::

The packaging takes place in bags of 0.75 kg, 5 kg

Expiration date affixed on the bag is approximately 12 months from the date of production (Goods subject to natural weight loss).

MR-F-FARRO-BIO.075

Specific References

ean13
8033087711127

Data sheet content

:: from Producer ::

Origin of raw materials ::
Italy - Tuscany , Italy - Friuli Venezia Giulia , Italy - Veneto
Production Area ::
Made in Italy , Italy - Veneto
Variety ::
Farro Spelta

:: for the Cook ::

Color ::
Amber
Smell ::
Typical of wheat flour
Taste ::
Typical of flour , healthy , pleasant
Consistency ::
Powder imperceptible to the touch , slightly cohesive ,
Strength of Flour [W] ::
120

:: Certificates ::

Certifications ::
Suolo e Salute , Kosher

:: Format ::

Package ::
Bags in ppmatt+pp evoh in MAP
Quantity ::
5 Kg , 0 , 75 Kg
Storage ::
Cool dry place

:: Nutritional Values ::

Energy [KJ]
1476
Energy [Kcal] ::
348
Proteins [g] ::
14
Fatty [g] ::
1 , 5
Saturated Fatty Acids [g] ::
0 , 8
carbohydrates [g] ::
68 , 4
of which Sugars
0 , 5
Total Fibers [g] ::
2 , 5
Salt [g] ::
Not Present
Ashes ::
0 , 8

:: Allergens ::

Gluten ::
Included
Soja and products made from them ::
For field cross-contamination

:: Salts ::

Salt [g] ::
Not Present

:: Analysis and Tests :: (they may vary according to the production lot, for special needs please contact us)

Test ::
Filth Test
Total Microbial [UFC/g] ::
≤ 100.000
Total Coliform ::
≤ 100
Enterobacteria [UFC/g] ::
≤ 300
Staphylococci [CFU/g] ::
≤ 10
Esterichia coli [CFU/g] ::
≤ 10
Salmonella/25g [UFC/g] ::
Absent / 25 g
Mycetes: molds
≤ 1.000
Mycetes: yeasts
≤ 1.000
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Specifications

:: from Producer ::

Origin of raw materials :: Italy - Tuscany, Italy - Friuli Venezia Giulia, Italy - Veneto
Production Area :: Made in Italy, Italy - Veneto
Variety :: Farro Spelta

:: for the Cook ::

Color :: Amber
Smell :: Typical of wheat flour
Taste :: Typical of flour, healthy, pleasant
Consistency :: Powder imperceptible to the touch, slightly cohesive,
Strength of Flour [W] :: 120

:: Certificates ::

Certifications :: Suolo e Salute, Kosher

:: Format ::

Package :: Bags in ppmatt+pp evoh in MAP
Quantity :: 5 Kg, 0, 75 Kg
Storage :: Cool dry place

:: Nutritional Values ::

Energy [KJ] 1476
Energy [Kcal] :: 348
Proteins [g] :: 14
Fatty [g] :: 1, 5
Saturated Fatty Acids [g] :: 0, 8
carbohydrates [g] :: 68, 4
of which Sugars 0, 5
Total Fibers [g] :: 2, 5
Salt [g] :: Not Present
Ashes :: 0, 8

:: Allergens ::

Gluten :: Included
Soja and products made from them :: For field cross-contamination

:: Salts ::

Salt [g] :: Not Present

:: Analysis and Tests :: (they may vary according to the production lot, for special needs please contact us)

Test :: Filth Test
Total Microbial [UFC/g] :: ≤ 100.000
Total Coliform :: ≤ 100
Enterobacteria [UFC/g] :: ≤ 300
Staphylococci [CFU/g] :: ≤ 10
Esterichia coli [CFU/g] :: ≤ 10
Salmonella/25g [UFC/g] :: Absent / 25 g
Mycetes: molds ≤ 1.000
Mycetes: yeasts ≤ 1.000

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