Description
This re-milled semolina is made with an ancient Cappelli wheat variety. It is stone-ground and enriched with potassium to make it even healthier.
It is not subjected to technological processing nor does it contain industrial additives such as dry gluten, enzymes, antioxidants or curing agents.
This flour is ideal for all baked goods and homemade pasta.Everything you cook will smell better and taste exceptionally good, as well as being easier to digest thanks to its low molecular weight gluten contenttypical of ancient wheat varieties never subjected to induced genetic mutation.
Information on the unique characteristics of ancient Cappelli wheat
This variety does not need any chemical herbicides (e.g. glyphosate); although providing a lower yield and rather strenuous to knead, it remains unbeatable in taste and nutritional quality.
It’s low molecular weight gluten can be properly digested without givingrise to immune dysfunctions or typical post-prandial fatigue.
Why do we enriched our flours with micronised potassium?
All the guidelines of the major world health organisations (e.g. WHO Guideline: Potassium intake for adults and children) recommend increasing potassium consumption and reducing sodium consumption, given the correlation with a beneficial effect on blood pressure, stroke and coronary heart disease in adults.
The guideline is classified as a “‘strong recommendation”‘. The WHO recommends a potassium intake of at least 90 mmol/day (3510 mg/day).
To be considered beneficial, the ratio of sodium to potassium should be 1:1; however, most populations around the world consume less than the recommended levels of potassium. This situation is exacerbated by excessive sodium consumption, with sodium to potassium ratios reaching potentially dangerous levels of 2:1.
Therefore, according to the WHO, a successful implementation of these recommendations would have a major impact on public health through reductions in morbidity and mortality and improved quality of life for millions of people.
We enrich our flours with micronised potassium to promote greater daily consumption of this essential alkalising mineral and thus counteract a common subclinical nutritional deficiency found in most of the population.
