Organic Ancient Grain Gentilrosso Flour Type 2 - Capoccia Bio
Type 2: Semi-whole wheat flour
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, passing 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 story of Capoccia Bio's organic soft wheat flours is simple and authentic. The grains are cultivated in the Umbrian fields, milled stone-ground in their slow-turning mill, and packaged in a unique and controlled supply chain. This process preserves all the aromas, flavors, and fragrances of the grains, whether modern or ancient, like Gentilrosso. Additionally, stone milling maintains the biodiversity and nutritional characteristics of the wheat.
These 100% Italian flours are versatile and suitable for a variety of doughs: bread, focaccia, biscuits, tarts, pizza, and flatbreads.
Capoccia Bio also uses them for their sourdough starter, ensuring genuine and flavorful products.
Between the Umbrian land and the consumer's table, there are no intermediaries: only healthy, sustainable, and authentic products.
Capoccia Bio is committed to bringing the best of Italian food tradition to customers' tables, maintaining the connection between the field and the plate.
The organic ancient grain Gentilrosso flour, type 2, also known as semi-integral, is probably the best compromise between the nutritional characteristics of whole grain flour and the fineness and workability of type 1 flour. It is obtained from the milling of soft wheat grains sourced from certified organic farming through a completely internal supply chain. This flour comes from the ancient Gentilrosso wheat, a Tuscan variety widely used until the early 1900s, and it contains a low amount of gluten along with a wide range of proteins.
It excellently retains nutritional properties, aroma, and flavor, making it perfect on its own for baking with sourdough, as well as for tarts, pizzas, and focaccia.
Data sheet
- Energy value
- 352 kCal
- Fat
- 1.3 g (saturated fats 0.2 g)
- Total Carbohydrate
- 72.0 g (sugars 2.0 g)
- Protein
- 11.0 g
- Dietary fibre
- 2.9 g
- Salt
- 0.01 g
- Package
- Available in1 kg and 5 kg packages