PRODUCTION
The main gluten-free flour, particularly suitable for all celiacs, to which we are dedicated is corn flour, ground both in wholemeal form and tumbled using different sieves to obtain the specific grain size for the correct gastronomic application. From the cultivation of several fine varieties of glassy corn and ancient native Piedmontese corn we can supply flours with different aromas, as well as grain sizes, satisfying any particular market request in the sector of high quality stone-ground flours. The offer extends from flours for polenta to those for desserts and baked goods, up to those dedicated to breading and dough.
WHITE SORGHUM
We have dedicated a small agricultural area to the cultivation of a particular variety of sorghum without tannins. The gluten-free sorghum flour that we produce comes from the very fine stone grinding of white grain. The peculiarity is the absence of tannins and the high percentage of starch contained. The taste of this flour is pleasant and soft, characteristics that make it very suitable for use in doughs for cakes and baked goods, ideal for celiacs and gluten-intolerant people. The high percentage of starch helps to bind the doughs obtained from gluten-free flour mixtures, which by their nature have little ability to remain bound after cooking.
Rice flour is widely used in the most varied preparations, from white breading to biscuit dough, in addition to other mixes of different flours, to personalize your recipe as well as to bind the dough. For our rice flours we have made precise choices: the use of a round grain variety and the milling of only whole grains. We only use round grain rice because on average it guarantees a higher percentage of starch than fine and super fine rice varieties, helping to bind the dough during processing and cooking. Only whole grains of rice, because this allows us to select the particular variety of rice desired with its specific qualities. On the market, rice flours almost all derive from the milling of the so-called "rotti", that is, from the broken grains discarded during the selection of whole grains for risottos. The rotti are mixed together and then ground and the result is a flour of which neither the variety of rice of origin nor the precise percentage of starch is known.
BUCKWHEAT
Our gluten-free buckwheat flour comes from grinding the hulled grain, which is why it is very light and also very fine to allow the dough to bind with the other ingredients.
It is suitable for mixing with other flours for pizza, bread, desserts and baked goods in general.
Closed supply chain, we grow and process the cereals directly
We grow all the cereals that we grind directly on our farm, taking care of all the production phases:
- Sowing - we choose the best varieties of cereals and ancient varieties for our flours, using integrated agriculture techniques, with field rotation and use of non-chemical fertilizers.
- Collection - we collect the cereals with our equipment so as not to have gluten cross-contamination;
- Drying - we dry our cereals with an innovative radio frequency system, unique in Europe, with zero impact on the environment, which in addition to lowering the humidity also reduces bacterial loads and keeps all the taste/olfactory properties and colors of the cereal unchanged, as well as guaranteeing a softer, more voluminous flour that works well in gluten-free doughs.
- Hulling - We dehull cereals such as sorghum and buckwheat by stone without the use of chemicals.
- Optical sorting of beans - we select only whole grains and not broken ones and only healthy ones, to prevent the formation of mould, bacteria and mycotoxins, which are harmful to the body.
- Cleaning - after optical selection and before milling, we carry out further cleaning and brushing of the grains, for a clean grain ready to be transformed into flour.
- Stone grinding - exclusively with natural stone, which does not work at very high temperatures, maintaining all the organoleptic properties of the cereals unaltered.
