Durum Wheat Flour Antico Senatore Cappelli Organic - INTEGRAL - 1000gr

General informations Senatore Cappelli wheat (Triticum durum) is an ancient variety of modern durum wheat. The name is in honor of the Abruzzo senator Raffaele Cappelli, on whose lands the agricultural geneticist Nazareno Strampelli, in the early 1900s, carried out experimental sowing, crossing various durum wheats by genealogical selection, in order to obtain more productive and resistant varieties diseases. Defined as a "chosen breed" in the 1930s and 1940s, Senatore Cappelli durum wheat was for decades the most widespread crop in the south, especially in Basilicata and Apulia; subsequently, however, due to its low quantitative yield, Cappelli wheat was in turn replaced by more productive plantations. Starting from the 80s, in fact, a group of researchers began to irradiate Cappelli wheat with gamma rays, causing inevitable genetic mutations: in particular, the wheat was "dwarfed" so that the ears did not grow so much in height, thus obtaining modern varieties (Creso, Dylan, Grazia, San Carlo, ...), which today, together with their offspring, make up the majority of world wheat production. Due to the existing difficulties for growing this type of wheat and its low yields, Senatore Cappelli has now become a niche product particularly used for the production of high quality flour from which superior quality pasta and bread and organic pizza. Due to its height (160-180cm) and its developed root system, it suffocates weeds and is therefore very suitable for organic farming. Nutritional values Premise: Type 00 flour obtained from wheat, the one most used in the food processing industry, is the least suitable for our health because, being very refined, it increases blood sugar. Therefore, type 1 or 2 flour is preferable, which contains a greater quantity of bran than refined flours and above all wholemeal flour which leads to a balanced glycemic response of the body, excellent for bread-making and for all types of preparation. This is the flour obtained with stone-ground Cappelli durum wheat in a single pass with a low-speed mill at low temperatures. This ensures that the flour that is produced is not heated during the grinding phase and therefore the nutritional values of the mother grain are not altered. Furthermore, the golden color and the scent of the grain itself as found in nature is preserved. Excellent for bread dough, focaccia and for making fresh egg pasta. If mixed with soft wheat flour it is also excellent for pizzas and desserts. Gives crunchiness and rustic flavour. "Senatore Cappelli" type durum wheat flour is an ancient flour that contains higher percentages of proteins, amino acids, vitamins and minerals than modern grain flours, as well as the appreciated advantage of being very digestible as it is low in gluten . The mineral salts and vitamins are located on the outside of the grain, so we only find them in wholemeal products. Cultivation areas Senatore Cappelli wheat is now grown by a few farms exclusively according to the organic method, in hilly and uncontaminated areas of the Marches, Umbria, Puglia and Basilicata. Conservation and c The product must be stored in a cool, dry place and in this case it maintains its nutritional characteristics and taste for a period of 6-8 months. It is ideal for the production of bread, pasta, focaccia and other leavened products.