TYPE 2 WHEAT FLOUR
Composition
Blend of strong grains (e.g. Bologna, Giorgione) and breadmaking grains (e.g. Altezza, Caronte) cultivated on land no more than 70km from Vicchio. 100% Tuscan flour.
Features
Compared to type 2 with ancient grains, this one has a little more gluten and therefore guarantees a slightly more stable and rapid leavening. But let’s not be mistaken: it is still a flour “as it used to be”.
Excellent for making bread and pizza, it gives an unmistakable touch to pasta, biscuits and rustic cakes when used with other flours. Irreplaceable in the kitchen!
Ingredients
Wheat flour type 2 100%
Preservation methods
The product should be stored at room temperature, away from heat sources and direct sunlight.
Average nutritional values 100 g:
| Energy value | 1519 kJ / 359 kcal |
| Fats | 1.5 g |
| of which saturated | 0.3g |
| Carbohydrates | 71 g |
| of which sugars | 0 g |
| Fibers | 5.9 g |
| Protein | 12 g |
| Halls | 0 g |
Allergens:
| ALLERGENS | CERTAIN PRESENCE | POSSIBLE PRESENCE | CERTAIN ABSENCE |
| Cereals containing gluten (wheat, rye, barley, oats, spelt, kamut or their hybrid strains) | Yes | ||
| Crustaceans and crustacean products | Yes | ||
| Eggs and egg products | Yes | ||
| Fish and fish products | Yes | ||
| Peanuts and peanut products | Yes | ||
| Soybeans and soy products | Yes | ||
| Milk and milk products (including lactose) | Yes | ||
| Nuts: almonds, hazelnuts, walnuts, agaciú nuts, pecans, Brazil nuts, Queensland nuts and derived products | Yes | ||
| Celery and celery products | Yes | ||
| Mustard and mustard products | Yes | ||
| Sesame seeds and sesame products | Yes | ||
| Sulphur dioxide and sulphites in concentrations greater than 10 mg/Kg expressed as SO2 | Yes | ||
| Lupines and derived products | Yes | ||
| Molluscs and derived products | Yes | ||
| Broad beans and derived products | Yes |
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