Kinds of flour

We work with different types of flour. Below you will find an explanation of the types we work with. We do not have all types in our store everyday, so please contact us if you would like to make an order.

Triticum Aestivum

The wheat flour we use is a whole
wheat organic flour and has a nice firm taste and structure. In contrast to durum wheat semolina, this is a soft wheat. When the wheat is grinded, the bran and the germ are also ground, so that it retains its fiber, vitamins and minerals. The wheat flour has a light brown color and a high gluten content and is high in protein, making it suitable for a varied and healthy diet.

- FLOUR - 
The flour we use is a fine white flower with a soft subtle taste. The difference with the wheat flour is that in flour the bran and the germ have been removed before grinding the grain, so that it contains less fiber, vitamins and minerals. It mainly consists of starch and therefore has less structure. With these pasta types you will notice that the cooking time must be closely monitored, otherwise the pasta will lose its “al dente” character.

This semolina comes from Puglia, where they are known for the high quality wheat and authentic processing thereof, which gives the pasta a firm taste. Semola is one of the most popular wheat varieties in Italy and well known for being used for pasta. The wheat is coarsely ground so that the flour retains almost all vitamins and minerals. The semolina is yellow in color and contains good carbohydrates that fit into a varied healthy diet. The structure of the semolina is firm and also in the preparation of the pasta you will experience that the pasta does not boil quickly to porridge and stays nice and firm, all this comes from the high quality durum wheat semolina that we use.

Triticum Durum

Triticum Spelta

This flour is organic and is made from spelled whole wheat. Originally, the flower is a very antique flower, but has become very popular among people through rediscovery. The color of the pasta is light brown and has a nice soft taste. This pasta is known for the smaller amount of gluten, because it is semi-whole wheat and with more vitamin B and fiber. Especially the good amount of essential carbohydrates and amino acids make this pasta a good choice for a varied diet. You can use this pasta in any menu and with many types of ingredients, because the taste is not predominant but it is unique.

Senatore Cappelli behoort tot de familie van de harde tarwe, alleen weet bijna niemand dit meer omdat deze tarwe voor jaren niet in beeld is geweest. Nu is het weer herontdekt omdat dit tarwe unieke eigenschappen bevat. Het is een kruising van verschillende soorten harde tarwe a die door de geniticus Strampelli is gemaakt in 1915. Strampelli wilde dit graan opdragen aan Senator Raffaele Cappelli omdat deze het Strampelli project steunde en aan de landbouwtransformatie in Puglia was begonnen. De Senatore Cappelli tarwe is een soort wat zeer hoog kan groeien tot wel 1,8 meter en heeft een sterke radicale ontwikkeling waardoor het perfect is voor de biologische teelt aangezien het zich makkelijk aanpast aan verschillende bodems en het onkruid verstikt.
. It is a very easily digestible grain that has many vitamins and minerals, because all germs and bran are used in traditional grinding. It has a high protein value, which in Puglia has also given it the name of “the meat of the poor."

Senatore Cappelli

Triticum Turgidum

The flower is a very antique organic flower, it is estimated that this flower appeared already 5000 years ago. The flower has large grain and is therefore also called "gigantic wheat" and was only put back on the map in the 1970s, when it was given the name kamut, which means soul of the earth. The flower is able to give you more energy and that is why it is also seen as a complete addition to your diet. This is because the composition does not contain fats, but contains lots of iron, chalk, vitamins B, vitamins E and many amino acids, and only 20% gluten. This is the perfect pasta for customers who are sensitive to gluten. This pasta has a robust brown color and the taste is very rich, full and heavier than the normal wheat.

This flour is a spelled flour with a low gluten content and is also called small spelled because the corn is quite small. This is the first grain ever used, around 7500 BC, by man to make into bread. This grain is resistant to various soil types and can be grown almost anywhere. From a nutritional point of view, this flour is different from other wheat varieties because of its high fat content, a lot of phosphorus, potassium and other antioxidants. All in all, this flower is quite easy to digest.

Triticum Monocuccum