Organic monococcus spelled, the ancient cereal for modern nutrition

Farro-monococco-bio-1

Our mill, which has always been grinding stone, continues its work of raising awareness of reintroducing flours deriving from all cereals as long as they are wholemeal or semi-wholemeal. According to our experience, these flours can only be ORGANIC, as the cultivation of cereals with the Organic Agriculture method takes place WITHOUT the use of synthetic chemical compounds, which are deposited above all on the kernels.

MONOCOCCO SPELLED

Inside our mill, the MONOCOCCO SPELLED is ground with stone mills to obtain a semi-wholemeal flour that keeps its nutritional characteristics alive. 

The " Organic Short Chain of Ancient Cereals " project was born in 2008 when Antico Molino Rosso, in collaboration with A.Ve.Pro.Bi. (Associazione Veneta Organic Producers) started the business, selecting one of the 5 existing varieties of Einkorn Spelled (the Piccolo Farro), and 2 varieties of soft wheat such as Canove and Piave. In 2011 the first production of about 200 quintals of Einkorn Spelled and a few tons of Canove and Piave. There are many activities carried out in research and development, carried out through production tests, analysis and baking. In particular, the bread-making tests carried out in the field in collaboration with the thesis of a recent graduate of the University of Padua, in the laboratory of Antico Molino Rosso.

The Einkorn Farro flour, produced by the Antico Molino Rosso, only organic and semi-wholemeal, turns out to be a very important ingredient for the production of good breads, pizzas, biscuits or desserts.

PROPERTY

The caryopsis, with a semi-vital fracture, arouses much interest due to its nutritional properties. About 14% protein and a high content of carotenoids. An energetic and rich food, as well as healthy, thanks to the presence of beta-carotene, an antioxidant that fights free radicals.

Share on facebook
Facebook
Share on twitter
Twitter
Share on linkedin
LinkedIn

other articles