Organic Whole Ancient Grains Bioadapt 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, 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 Whole Ancient Grains Bioadapt Flour comes from the milling of ancient soft grains cultivated through organic farming. It is obtained from the “evolutionary mix” Bioadapt, a combination of five ancient grain varieties (Andriolo, Frassineto, Gentil Rosso, Inallettabile, Verna) that, when sown in purity in the Umbrian Apennine area, have adapted to the environment, becoming particularly suitable for organic farming. This agricultural model promotes a short supply chain with a low environmental impact, ideal for producing bread and baked goods with health benefits. The whole flour contains a higher percentage of bran compared to finer flours (Type 1 and Type 2), thus providing all the benefits associated with a higher fiber content, including better intestinal absorption, reduced fat absorption and insulin index, as well as greater satiety. It can be used on its own for more rustic preparations or blended with finer flours, such as Type 1 and Type 2, to achieve an ideal balance between flavor and texture.
Data sheet
- Energy value
- 340 kCal
- Fat
- 1.5 g (saturated fats 0.3 g)
- Total Carbohydrate
- 60.0 g (sugars 1.3 g)
- Protein
- 12.0 g
- Dietary fibre
- 3.5 g
- Salt
- 0.01 g
- Package
- Available in1 kg and 5 kg packages