Flours

Millet flour is gluten-free and rich in vitamins, with a delicate aroma tending to sweet and with vegetal notes. Used in batters for frying, it is excellent for giving consistency to feeble compounds such as meatballs and meatloaf.

Much used in exotic dishes, and especially in Creole cuisine – where it is an ingredient in soups and velvety -, tapioca flour is also an excellent thickener. Tapioca is a starch-rich tuber that grows in tropical climates. Since not further processed this flour has a high nutritional and biological value.

Whole oat flour is obtained from the stone grinding of the grains. Thanks to this production process, all the nutritional and beneficial properties of the cereal remain unchanged. Oat flour is used for bakery products, often mixed with wheat flour for proper leavening. For this reason, oat flour is more suitable for dry processing such as biscuits.

Whole oat flour is obtained from the stone grinding of the grains. Thanks to this production process, all the nutritional and beneficial properties of the cereal remain unchanged. Oat flour is used for bakery products, often mixed with wheat flour for proper leavening. For this reason, oat flour is more suitable for dry processing such as biscuits.

Quinoa flour, with a slightly aromatic and gluten-free flavour, is often mixed with other flours for preparing doughs and dry biscuits.
Also, thanks to its high concentration of complete proteins, it is perfect for integrating protein shakes very popular among athletes.

Teff is a typical Ethiopian cereal; the flour produced from the milling of the beans is essential for the preparation of the Injera – traditional Ethiopian bread. It can be mixed with other flours to prepare savoury or sweet doughs. While cooking, it tends to become slightly gelatinous.

Chickpea flour is a gluten-free ingredient that – thanks to its characteristic flavour – can replace regular wheat flour. In the kitchen, it can be used for traditional preparations such as the Sicilian “panelle” and the typical “farinata” from Liguria. It is also a great option to prepare exotic dishes such as falafel or vegan meatballs.

With a mild and pleasant flavour, red lentil flour in the kitchen is used mainly mixed with other flours. It can be used both in the preparation of savoury dishes such as meatballs, falafel, empanadillas and fresh pasta, or integrated into the dought of different desserts, such as cookies, doughnuts and muffins.

Characterizing food of oriental cuisine, the use of rice flour began to take hold even in the West, mainly because it is gluten-free. Its unique flavour makes it perfect for traditional recipes like mochi sweets or Japanese rice noodles.

The rather neutral aroma and somewhat sweetish flavour make sorghum flour excellent for dough for cakes, doughnuts and biscuits. It can be used either pure or mixed with other flours. Also perfect for thickening veloutés and sauces.

The protein value of black bean flour, together with its particular spicy taste, makes it a useful food for diets without animal protein.

Broad bean flour presents a high protein content and for this reason, is mainly used in regimes lacking in animal proteins. It also has many applications in the kitchen: it is perfect to be added to creams and timbales and for preparing fresh pasta and bread.

Chestnut flour is a traditional food, the result of a careful selection of raw material, first dried and then ground. Characterized by a high percentage of carbohydrates and starches, chestnut flour is an excellent substitute for durum wheat flour, as it does not contain gluten. In the kitchen, it is often used for traditional recipes such as castagnaccio, cakes and polenta.

Characterize by defined aromas with toasted hints, amaranth flour is an excellent option for a gluten-free diet. In the kitchen, it is perfect, mixed with other flours such as rice or quinoa, for thickening or hardening the dough. Its fragrance is enhanced with intense and spicy flavours.

Hemp flour is made from some seeds of hemp sativa and is a complete ingredient, rich in amino acids, vitamins and proteins. In the kitchen, it can be used in many ways, either alone or mixed with other gluten-free flours.

Naturally gluten-free product, this flour is obtained from the stone grounding of whole seed. The flavour is firm and recognizable; the reason for which is often used in combination with other flours, such as rice. This flour has a high biological value and is rich in amino acids and fibres.