Soft Wheat flour type 1 blend of ancient grains from the Province of Parma. The "Grano del Miracolo" is born from a project aimed at safeguarding the biodiversity of the Parma area and rediscovering ancient varieties of wheat, developed in collaboration with Claudio Grossi, an expert in the recovery of ancient wheat varieties.
- Star-k Kosher Certified
- Pizza dough
This flour is amazing. I been having digestion issues with American breads and flours and now the only bread or pizza I eat is what i make with this flour. Not only is this flour easy to digest, but I have lost weight since I started only using this flour for my breads, pasta, and pizza. Hard to believe I am eating these amazing pizzas several times a week and losing weight. I would definitely suggest this flour to anyone and will only be using it going forward. Not only is this a healthy alternative, but personally I think it makes pizza and bread then the GMO **** we get in America stores.
Pastries in Europe do not cause the gut problems that US hard wheat flours do. So happy to find a source for soft wheat flours!
This is a finer wheat flour than we are accustomed to, in the US. My bread dough came out more of the consistency of a brioche, than a firmer dough. The baked goods were like a sourdough texture, but a light flavored wheat bread. I will buy this again!
I have made pizza dough and a no-knead skillet bread with the first bag. Wow! The pizza dough was absolutely wonderful and very tasty compared with regular all-purpose flour. After making these breads, I ordered more!
I bought this after reading that it's healthier for you since it's not as processed. That it digests a lot better than standard flours - even 00. I used it to make neopolitan pizza at home and even my family - whom never ever compliment people even when they deserve it - complimented me on the pizza and how delicious it was. I have a sensitive stomach and really have not had too much bread in about 6 months. I had bread made with 00 flour at Christmas and it hit my stomach like a rock - admittedly probably also b/c my body was not used to it. Well, when I made my pizza with this dough it was perfect and it digested really well. I hope they keep this in stock!!!