Gluten-free 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 SPROUTED BUCKWHEAT FLOUR
- Source of Protein
- High Magnesium content
- Source of Potassium
- SPROUTED BUCKWHEAT*
The product may contain traces of hazelnuts, almonds, Brazil nuts, pistachios, cashews and occasional shell fragment.
AMBROSIAE SPROUTED BUCKWHEAT FLOUR NUTRITIONAL VALUES
% VNR (*) = Nutritive Reference Values
|- of which saturated fatty acids g
|- of which sugar g
|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