FACONDIA Superior Semi-integral
FACONDIA Superior Semi-integral
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Weak semi-wholemeal soft wheat flour
Our SUPERIOR FACONDIA is obtained by grinding some varieties of soft wheat.
They are varieties grown within the Piedmontese territory and in the Susa Valley.
They are grains that develop less gluten, are more easily digestible and excellent for bread-making.
Our flours are unrefined and are rich in fibre, minerals, proteins and vitamins.
Facondia Superiore is a semi-wholemeal flour.
Superior flavour, aroma and nutritional properties.
Oven: Plain or mixed bread, low-rising pizza
Desserts: Biscuits, Cakes
Pasta: homemade by hand or with a die
Flours without the presence of pesticides and glyphosate.
Traditional agronomic techniques that favor slower and more respectful cultivation of the fields and which significantly improves the composition of the soil.
Therefore, bringing old varieties of wheat back into the fields means being able to reactivate new production chains, produce quality and support the economies of the territories involved by giving farmers a fair price.
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Shelf life and conservation
Shelf life and conservation
Our flour lasts up to 8 months after milling, without preservatives and without chemicals. Keep in a cold and dry place.
Nutritional values
Nutritional values
Energy 1475/349 KJ/Kcal
Total Fat 2.3 g
– of which saturated fatty acids 0.4 g
Carbohydrates 65
– of which sugars 0.3 g
Fibers 8.0 g
Protein 13 g
Salt 0.02 g
Technical specifications
Technical specifications
Protein 13.06 g
Ash 0.80
W 150
P/L 0.51
Hydration 50%
W and P/L: The W and P/L values are analyzed by sending the wheat to the laboratory, as the high fiber content of our flour does not allow significant results to be obtained through the Chopin alveograph analysis.
Disposal
Disposal
The PACKAGE (C/PAP81) must be placed in the PAPER collection.
The packaging BOX (PAP20) must be placed in the PAPER collection.
The PACKAGING MATERIAL (C/PAP81 and PAP22) must be placed in the PAPER collection.
Remember to always respect the provisions of your Municipality
Allergens
Allergens
Wheat (gluten)
