HARD CEREAL ANCIENT FLOUR:
Dicoccum, Khorasan (Saragolla), Senatore Cappelli
Dicoccum, Khorasan (Saragolla), Senatore Cappelli
FLOUR OF ANCIENT GRAIN SOFT:
Emmer,Monococcum, Gentil Rosso and Verna
Emmer,Monococcum, Gentil Rosso and Verna
The hard grains flours are suitable for savory products, as the final products have crispy crust and are more golden, no coincidence that the semolina can be obtained only from durum wheat.
While flour of tender cereals have the so-called "W" which confers on the flour more elasticity, therefore are better suited for cakes and pies, doesn't mean that they can not also be used for savory products.
FLOUR OF ANCIENT LEGUMES
