Organic Durum Wheat Flour - Capoccia Bio
Naturally stone-ground flour
Available in 1 kg and 5 kg packages
Capoccia Bio's roots trace back to the early 1900s, when Cesare Capoccia moved to Morano Osteria, a hamlet of Gualdo Tadino, to passionately cultivate the fertile Umbrian land. Since then, the company has grown with the family, passed down through generations while keeping the agricultural tradition of the region alive.
Today, the company has embraced organic methods, recovering ancient local crops that represent a valuable heritage. Capoccia Bio follows a complete and integrated production cycle.
The organic durum wheat flour is obtained from the milling of durum wheat sourced from organic farming, through a fully internal and certified supply chain. Among the modern grains, the famous Marco Aurelio durum wheat stands out, particularly suitable for homemade pasta.
The semolina and flours are stone-milled in a slow-turning mill, using granite millstones; this method prevents overheating of the grains, preserving all their nutritional characteristics. Although it requires more time, the company is committed to producing high-quality products with love and care.
The organic supply chain develops among the green hills of the Umbrian Apennines, ensuring quality control at every stage of production, from sowing to harvesting, from milling to packaging. This guarantees that no chemical treatments, enhancers, or preservatives are used, respecting the land and ensuring the safety and genuineness of the produced foods.
Data sheet
- Energy value
- 338 kCal
- Fat
- 1.5 g (saturated fats 0.3 g)
- Total Carbohydrate
- 66.0 g (sugars 1.8 g)
- Protein
- 11.8 g
- Dietary fibre
- 3.4 g
- Salt
- 0.01 g
- Package
- Available in1 kg and 5 kg packages