Andriolo ancient soft wheat flour, with a low gluten content; especially suitable for the preparation of shortcrust pastry, but above all for bread baking, because the Andriolo was the flour tradicionally used to prepare the typical Tuscan bread. This cereal comes exclusively from the land of the Bizzarri family, located in a pristine setting inside the Mediterranean scrub. Their growing technique does not include the use of herbicides, chemical fertilizers or pesticides, but they use the annual rotations to safeguard the health of the underground. The cereal is stone ground thus preserving intact its vitamin and mineral salts content and then packaged by hand.
1kg – 5kg- 20Kg bags.
It is recommended to store in the dark, in a cool, dry place.
Energy value per 100 gr. of product: 343 kcal
Fat content: 2,9 g
Carbohydrates: 61 g
Fiber: 10 g
Protein: 13 g (TYPE 2).
Allergens: gluten.
Available in different degrees of milling, type 2-1-0, according to the needs of the client. The flour is fresh and contains the wheat germs, because it is produced in small lots with a 6-month shelf life. Andriolo is an ancient soft Tuscan grain, of which Chiara Bizzarri is a custodian-grower according to law 194/2015 of the Regione Toscana.
There are no inquiries yet.
