Mulino Val Dorcia

All flour from our Sacco! STONE-GROUND. Type 1 flour made from ancient organic soft wheat, stone-ground. Organic product. “Type 1” is the highest degree of refinement obtained from stone grinding and is therefore the most versatile. This flour is suitable for making baked goods, desserts, pizza, and homemade pasta. WHEAT VARIETIES: Gentil rosso, Frassineto, Andriolo, Inalettabile, Sieve. Shelf life: 3 months.

All flour from our Sacco! STONE-GROUND. Type 1 flour made from ancient organic soft wheat, stone-ground. Organic product. “Type 1” is the highest degree of refinement obtained from stone grinding and is therefore the most versatile. This flour is suitable for making baked goods, desserts, pizza, and homemade pasta. WHEAT VARIETIES: Gentil rosso, Frassineto, Andriolo, Inalettabile, Sieve. Shelf life: 3 months.

‘-All our own work! Type 1 stone-ground organic Verna soft wheat flour. Organic product. “Type 1” is the highest degree of refinement obtained from stone grinding and is therefore the most versatile. This flour is suitable for making baked goods, desserts, pizza and homemade pasta.

-Period of storage: 6 months.

‘-All Flour from our Sack! STONE-GROUND.
-Type 2 Flour from Organic Ancient Grains, stone-ground. Type 2 flour has excellent nutritional characteristics and is easier to work with than wholemeal flour. A good compromise for natural baking.

WHEAT VARIETIES: Gentil rosso, Frassineto, Andriolo, Inalettabile, Sieve.

Shelf life: 6 months.

All flour from our Sacco! STONE-GROUND. Stone-ground organic ancient grain type 2 flour. Type 2 flour has excellent nutritional characteristics and is easier to work with than wholemeal flour. A good compromise for natural bread making. WHEAT VARIETIES: Gentil rosso, Frassineto, Andriolo, Inalettabile, Sieve. Shelf life: 3 months.

All flour from our Sacco! STONE-GROUND. Stone-ground organic ancient grain type 2 flour. Type 2 flour has excellent nutritional characteristics and is easier to work with than wholemeal flour. A good compromise for natural bread making. WHEAT VARIETIES: Gentil rosso, Frassineto, Andriolo, Inalettabile, Sieve. Shelf life: 6 months.

All flour from our Sacco! STONE-GROUND. Stone-ground organic ancient grain type 2 flour. Type 2 flour has excellent nutritional characteristics and is easier to work with than wholemeal flour. A good compromise for natural baking. Shelf life: 6 months.

‘-Organic spelt pasta, stone-ground flour, bronze dies. Produced with stone-ground organic flours in the farm mill, bronze-drawn and dried slowly at low temperature, Mulino Val d’Orcia pasta is an artisanal, extremely porous product with a distinctive amber color and unmistakable flavor! Our pasta made with stone-ground spelt flour has a higher fiber and mineral content than industrial pasta and retains its lipid-vitamin properties, is a more balanced pasta and has a lower glycemic index. About 18 hours of average drying time at a temperature of about 38°/42°

-INGREDIENTS: Organic Whole Wheat Spelt Flour. NUTRITIONAL VALUES (average per 100 g): Energy 1496kJ/354 Kcal, Fatty acids 3.58 g of which saturated 0.5 g, Carbohydrates 63.67 g of which sugars 3.86 g, Fiber 8.26 g, Protein 12.66 g, Salt 0.004 g.
Cooking time 6/ 8 min.

‘-Hulled spelt produced and packaged in Val d’Orcia by the Mulino Val d’Orcia company.Spelt is the least caloric cereal and thanks to its high protein content (equal to 15 percent), combined with legumes, it is suitable for delicious and not too caloric one-pot dishes. It is also rich in fiber, useful for slowing hunger and regularizing intestinal transit.

‘-Organic pearl spelt produced and packaged in Val d’Orcia by the Mulino Val d’Orcia company.Spelt is the least caloric cereal and thanks to its high protein content (equal to 15 percent), combined with legumes, it is suitable for delicious and not too caloric one-pot dishes. It is also rich in fiber, useful for slowing hunger and regularizing intestinal transit. It does not require soaking and cooks quickly.

Organic pearl spelt produced and packaged in Val d’Orcia by the Mulino Val d’Orcia company.Spelt is the least caloric cereal and thanks to its high protein content (equal to 15 percent), combined with legumes, it is suitable for delicious and not too caloric one-pot dishes. It is also rich in fiber, useful for slowing hunger and regularizing intestinal transit. Does not require soaking, cooks quickly

‘-Organic spelt pasta, stone-ground flour, bronze dies. Produced with stone-ground organic flours in the farm mill, bronze-drawn and dried slowly at low temperature, Mulino Val d’Orcia pasta is an artisanal, extremely porous product with a distinctive amber color and unmistakable flavor! Our pasta made with stone-ground spelt flour has a higher fiber and mineral content than industrial pasta and retains its lipid-vitamin properties, is a more balanced pasta and has a lower glycemic index. About 18 hours of average drying time at a temperature of about 38°/42°.

-INGREDIENTS: Organic Whole Wheat Spelt Flour. NUTRITIONAL VALUES (average per 100 g): Energy 1496kJ/354 Kcal, Fatty acids 3.58 g of which saturated 0.5 g, Carbohydrates 63.67 g of which sugars 3.86 g, Fiber 8.26 g, Protein 12.66 g, Salt 0.004 g.
Cooking time 4/ 6 min.