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Description

It has a larger particle size than the rice flour and is used alone or mixed with other flours to prepare soups, dumplings, cream and biscuits. An extra concept is to use it to prepare the white polenta, a light and delicate flavor. Ideal for breading and frying dry and crispy.

Azienda agricola Bassoli

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Description

Description

It 'a flour consistency light and impalpable. It is used alone or mixed with other flours to prepare fresh pasta, cookies, cakes, creams and béchamel. Being a gluten-free flour to make the bread you have to combine it with other flours. And 'perfect for infarinature and breading to get very light and crispy fries.

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Description

Description

It is obtained from the stone grinding, after decortication barley. The decortication is essential to eliminate the external part of the cereal (cuticle) which is indigestible. And 'a rich flour in minerals (calcium, phosphorus, potassium), vitamins, beta-glucans, and has a low glycemic, indexed. And 'ideal for preparing fresh pasta, bread and other products of sweet and savory baked goods. The barley flour is low in gluten, so it must be mixed with other flours.

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Description

Description

PEARL BARLEY ASTARTIS is a new variety rich in minerals, vitamins and beta-glucans, which are useful for strengthening the immune system and to reduce the "bad" cholesterol LDL and increase "good" HDL. Sweet flavor, it cooks in about 30-40 minutes, to prepare delicious dishes made from cereals, stews and soups or vegetables, cooked the same way as a risotto and becomes orzotto! Barley is recommended with red chicory and diced bacon or with the mushrooms, but also with zucchini or fish.

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Description

Description

Flint corn flour milled stone - type coveted - in the best country tradition than once! It preserves the flavors and scents of summer because the grain is dried on the plant and after harvest, is immediately brought to the company for the grind. Cooks in about 40 minutes, can be cooled or even eaten the next day. The flavor is enhanced when cut into slices and cooked on the grill or fried. And 'excellent with stews and fish. Or botched by adding mushrooms, beans, meat sauce, sausage or anything.

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Description

Description

The grain is dried on the plant, harvest and ground immediately in the company. The flour with ground flint corn in stone - type foil - fine-grained, very fine, is ideal for desserts, baking and breading; but also to make a polenta soft texture, smooth and creamy, like a puree. Suitable to accompany fish, meat, game and for those who want a delicate flavor.

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Description

Description

This flour, after sieving and cleaning, is stone-ground for not fully separate the different components from the grain of corn. And 'rich in fiber and vitamin E contained in the germ and has a taste and full flavor. And 'ideal for rustic polenta, botched or grilled.

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Description

Description

It is obtained by grinding the dicoco spelled. The bran has a low caloric intake and is rich in minerals and vitamins and has a sweet taste, not bitter. It has a high content of insoluble fibers useful in stimulating the intestinal transit: is used in milk or in replacement of a part of too refined flours to increase the taste, the texture and the fiber.

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Description

Description

Spelt, after being subjected to decortication of husk that covers the kernel, you grindstone entirety. It is thus obtained a flour in which they are present all the components of the spelled grain: starch, bran, germ, vitamins and minerals of the outer layers. It 'a complete and balanced meal from a nutritional point of view, full-bodied, intense, with a unique flavor and special. It has an excellent digestibility and lends itself to various uses, from bread to cakes and biscuits.

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Description

Description

This is slightly sifted flour and has a high percentage of bran and bran: you see the color. And 'rich in fiber, vitamins and minerals, which are useful in the daily diet. It has the characteristic and the advantage of not having the unpleasant taste a little 'bitter bran which usually have a flour of other cereals. Ideal for all bakery products. It has a very soft dough and digestible, natural flavor with which you can prepare homemade biscuits from the crumbly texture and tasty, suitable for breakfast.

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Description

Description

Fine spelled flour - type 1 - obtained by a sieving to narrow the mesh sieve (strainer mill). And 'ideal for making bread (buns, bread, pizzas, breadsticks) and all the baked goods, but also, mixed with eggs, to prepare fresh pasta of all kinds (tagliatelle, tagliolini, ravioli, etc ..).

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Description

PEARL SPELT species dicoco (Triticum dicoccum): the "grain dressed" covered by the husk, is hulled and pearled, removing the outer layer of the kernel and hard. This process reduces the cooking time to 15-20 minutes, without prior soaking. The pearl barley is ideal for stews and vegetable soups. It is cooked like a risotto with vegetables and fish, white or red meat. hot yummy but also cool in summer salads. My farro has an intense flavor, a delicious flavor and a unique scent, does not overcook because the grains are glassy, ​​is rich in protein and fiber, vitamins and minerals, but low calorie.

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Description