This re-milled durum wheat semolina is made from an ancient variety of wheat called Cappelli and is stone-ground.
It contains no processing aids or industrial additives of any kind, such as dried gluten, enzymes, antioxidants or flour maturing agents.
This flour is ideal for all baked goods and homemade pasta. Everything you make with it will smell better and taste exceptionally good, with superior digestibility thanks to the type of low-molecular-weight gluten, typical of ancient varieties that have never undergone induced genetic mutations.
Information about the unique characteristics of ancient Cappelli wheat
This variety does not need any chemical herbicides (e.g. glyphosate). Although it has a lower yield and is labour-intensive, it remains unbeatable in terms of taste and nutritional quality.
It contains a low-molecular-weight gluten that the body can digest properly without causing immune disorders or the related tiredness after meals.
