Khorasan flour: khorasan or kamut flour is a flour with gluten but much more digestible than the classic and more common hard grains. Use: it is used in the production of bread (typical sweet taste), pasta, pizza and biscuits.
7-grain flour : this is a blend of 5 flours (soft wheat, durum wheat, corn, rice and rye) and 2 seeds (sesame and flax). Its use is indicated for the production of bread, focaccia and pizza. It is also an excellent base for breakfast tarts and biscuits.
Chestnut flour: it is a flour produced with chestnuts grown in Piedmont and processed in a mill used exclusively for this production. It is a flour that does not contain gluten. It is used for the preparation of biscuits and cakes (castagnaccio) and combined with soft wheat flour, a typical mountain bread is obtained. Not recommended for those suffering from diabetes as it is rich in carbohydrates.
Chickpea flour : this flour is produced with Italian chickpeas (Sicily) processed in a mill exclusively used for chickpeas so as not to get contamination as it is gluten-free. Uses: farinata, panissa, panelle (Sicilian pancakes) and cecina (Tuscan savory pie) can be produced. In vegan cuisine it is used as a substitute for eggs for the preparation of baked goods. It has a low glycemic index.
Spelled flour: this flour is produced and worked in a Trentino company and a cereal that contains gluten. Widely used in the production of baked goods in general: both sweet (cakes, biscuits, crepes, wraps and tarts) and savory (bread, bread sticks and pizzas). It has a higher digestibility than other flours with gluten.
Whole spelled flour: wholemeal spelled flour is produced and processed in a Trentino company and a cereal that contains gluten. Widely used in the production of baked goods in general: both sweet (cakes, biscuits, crepes, wraps and tarts) and savory (bread, bread sticks and pizzas). It has a higher digestibility than other flours with gluten.
Buckwheat flour : buckwheat is grown and processed by a Trentino farm. The flour produced is gluten-free. It is used for the production of pasta (pizzoccheri) and by combining it with corn flour, polenta taragna is obtained. Instead, in combination with rice, wheat or spelled flour, crepes or pancakes are obtained.
Almond flour: this flour is produced with Italian almonds (Puglia) and processed in an old mill in Conversano. Use: baked goods in particular sweet or in combination with sugar for the preparation of almond paste and marzipan. Gluten-free product.
Hazelnut flour: hazelnut flour is produced with hazelnuts belonging to the "tonda gentile delle langhe" variety. It is a gluten-free product. Use: it is used in the production of spoon desserts, baked desserts and creams and ice creams.
Rice flour: rice flour is produced with Italian rice from the Vercelli area and processed in a plant used exclusively for rice processing. Gluten-free product. Use: baked products (in combination with flours with gluten), it replaces the classic breading to make fried foods more crunchy and less greasy. Excellent for weaning babies after the fourth month.
Rice semolina: with a coarser granulometry, it is a product indicated in the sprinkling of fresh pasta and dough for bread and pizza as well as in the preparation of fillings and semolina.
Rye flour : rye is one of the oldest cereals that has found a congenial soil in the areas of Alba and lower Langa. It is a flour with gluten. Use: mainly low glycemic index bread and pasta are produced.
Whole rye flour : rye is one of the oldest cereals that has found a congenial soil in the areas of Alba and lower Langa. It is a flour with gluten. Use: mainly low glycemic index bread and pasta are produced.