3 products
Sprouted oat Flour
Stone-ground flour keeps the nutrients of the grain intact, but also gives the flavor and aroma more intensity and depth.
The
secret is all in the speed, or rather the lack thereof. In fact, a stone mill
has a much slower milling speed than a cylinder mill, which keeps the
temperature of the flour constant throughout the process. This prevents the
flour from overheating and losing its nutritional properties and fragrance
Sprouting is when the seed begins its process of growth to become a plant. Ambrosiae sprouts seeds and grains, then dries them at low temperatures in order to interrupt the sprouting process and maintain ALL THE NUTRITIONAL VALUES they possess.
This flour can be used alone or mixed with other types of flours in the preparation of cakes, bread, or pizza.
*Organic
The product may contain traces of hazelnuts, almonds, Brazil nuts, pistachios, cashews, peanuts and occasional shell fragments.
% VNR (*) = Nutritive Reference Values
NUTRITIONAL VALUES | per 100g |
Energy kj | 1633 |
Energy kcal | 387 |
Fat g | 6,2 |
- of which saturated fatty acids g | 1,3 |
Carbohydrates g | 67,5 |
- of which sugar g | 0,9 |
Fibre g | 4,2 |
Protein g | 13,1 |
Salt g | 0,038 |
Iron mg | 3,1/22,14%* |
Potassium mg | 322/16,1%* |
Phosphorous mg | 410/58,57%* |
Ottima qualità di avena germogliata. Su 11 confezioni 2 sono arrivate danneggiate, Ambrosiae ha subito rimediato inviandomi 2 confezioni sostitutive, che sono arrivate integre.
Ho parlato con il servizio clienti. Sono gentili e professionali. Consiglio l’Azienda.
Prodotti davvero buoni .
Farina che dà un'impressione immediata di freschezza,altamente digeribile.Il fatto che derivi da chicchi germogliati e quindi contenga meno antinutrienti,la rende più accettabile anche dal punto di vista psicologico.
Davvero ottima, l'ho usata per preparare un banana bread delizioso. Prodotto eccellente come tutti quelli di Ambrosiae.
farina d’avena digeribile, saziante, di alta qualità,come tutti i prodotti Ambrosiae. Finalmente un’alternativa a quei sapori tutti uguali dei prodotti a base cereali che si trovano in commercio…
Sprouted Buckwheat Flour
Stone-ground flour keeps the nutrients of the grain intact, but also gives the flavor and aroma more intensity and depth.
The secret is all in the speed, or rather the lack thereof. In fact, a stone mill has a much slower milling speed than a cylinder mill, which keeps the temperature of the flour constant throughout the process. This prevents the flour from overheating and losing its nutritional properties and fragrance.
It is made from sprouted buckwheat, sprouting is when the seed begins its process of growth to become a plant. Ambrosiae sprouts seeds and grains, then dries them at low temperatures in order to interrupt the sprouting process and maintain ALL THE NUTRITIONAL VALUES they possess.
This flour can be used alone or mixed with other types of flours in the preparation of cakes, bread, or pizza.
*Organic
The product may contain traces of hazelnuts, almonds, Brazil nuts, pistachios, cashews and occasional shell fragment.
% VNR (*) = Nutritive Reference Values
NUTRITIONAL VALUES | per 100g |
Energy kj | 1532 |
Energy kcal | 362 |
Fat g | 2,3 |
- of which saturated fatty acids g | 0,7 |
Carbohydrates g | 70,6 |
- of which sugar g | 2,5 |
Fibre g | 5,6 |
Protein g | 11,9 |
Salt g | 0,013 |
Magnesium / VNR (*) mg | 285 / 76%* |
Potassium / VNR (*) mg | 390 / 19,5%* |
La uso spesso per le mie torte, sono davvero molto soddisfatta
Avrei preferito fosse di produzione italiana
farina' di qualita' ci ho fatto pizza e pasta e sono venute benissimo,la consiglio vivamente per chi usa grano saraceno o altri cereali antichi
Per i dolci è magnifico
Ho preparato la classica ciambella romagnola, buonissima.Abbiamo riscoperto un antico sapore
Sprouted Quinoa Flour
Stone-ground flour keeps the nutrients of the grain intact, but also gives the flavor and aroma more intensity and depth.
The secret is all in the speed, or rather the lack thereof. In fact, a stone mill has a much slower milling speed than a cylinder mill, which keeps the temperature of the flour constant throughout the process. This prevents the flour from overheating and losing its nutritional properties and fragrance.
It is made from sprouted quinoa. Sprouting is when the seed begins its process of growth to become a plant. Ambrosiae sprouts seeds and grains, then dries them at low temperatures in order to interrupt the sprouting process and maintain ALL THE NUTRITIONAL VALUES they possess.
This flour can be used alone or mixed with other types of flours in the preparation of cakes, bread, or pizza.
*Organic
The product may contain trace of hazelnuts, almonds, Brazil nuts, pistachius, cashews and occasional shell fragment.
% VNR (*) = Nutritive Reference Values
NUTRITIONAL VALUES | per 100g |
Energy kj | 1544 |
Energy kcal | 365 |
Fat g | 5,1 |
- of which saturated fatty acids g | 0,6 |
Carbohydrates g | 63,1 |
- of which sugar g | 1,1 |
Fibre g | 5,3 |
Protein g | 14,1 |
Salt g | 0,012 |
Iron / VNR (*) mg | 3,9 / 27,85 %* |
Magnesium / VNR (*) mg | 173 / 46,13%* |
tutto buono come sempre
Ottima farina molto versatile.
Servizio eccellente gentili e disponibili
La farina 2 sacchi sono arrivati rotti
Magari fate attenzione a come spedite perché i corrieri buttano la roba e a rompersi è un volo.
Buona, dal gusto più intenso rispetto alla farina normale e sicuramente è più completa.
Ho utilizzato la farina di quinoa germogliata per fare in banana bread con la ricetta che ho trovato qui sul sito Ambrosiae, ed è venuto benissimo. Userò sicuramente ancora la farina di quinoa germogliata anche per altre preparazioni!
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