The re-milled semolina is made withan ancient variety of wheat called Cappelli, was stone ground.
It does not contain any type of technological adjuvant or industrial additive such as dry gluten, enzymes, antioxidants or ripening agents.
This flour isideal for any baked product and homemade pasta, everything you cook will smell better and taste exceptionally good, as well assuperior digestibility thanks to the low molecular weight type of 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 with a lower yield and difficult to work,remains unbeatable in terms of taste and nutritional quality.
Contains a low molecular weight glutenable to be digested correctly by the body without creating immune dysfunction or the related post-prandial tiredness.
