Organic Verna Soft Wheat Flour - type 2 - 1000gr

General informations Verna is an ancient variety of wheat of Tuscan origin, currently widespread in Valdichiana and Val d'Orcia. Its name derives from Mount Verna in Casentino, where it was grown in the past by the Casentino friars. Much appreciated in the past for its very rustic characteristics, it was then forgotten for many years, because it was decidedly less productive than modern varieties. It was patented in 1953, thanks to the experience of Prof. Marino Gasparini, then Director of the Agronomy Institute of the Agricultural University of Florence. Concretely, it arises from the cross between two other varieties of wheat from the Tuscan Sementi Authority, Est Mottin 72″ wheat and Mont Calme, to prevent farmers from abandoning cultivation in mountainous areas. Soft wheat has always been cultivated in the hills of central Italy, but progressively, since the beginning of the last century, it has undergone a genetic evolution that has changed its primordial characteristics. The results of the studies have led to a strengthening of the plant, making it more resistant, both to atmospheric agents and to diseases, phenomena which originally affected the yield of the crop per hectare. Nutritional values After a period of oblivion, Verna wheat was rediscovered thanks to in-depth studies from a health and nutritional point of view. The Verna grain, semi-long with a reddish color, in fact contains a modest total protein content (15%), which makes it particularly suitable for those suffering from food intolerances: the most abundant are albumins, globulins, the glycoproteins. Among these proteins we find gluten, a substance that makes flour processing easier for both the production of pasta and bread. Verna and other varieties of ancient grains were the subject of a study by the Faculty of Agriculture of the University of Bologna: Prof Dinelli coordinated the Bio-bread project on ancient grains, which brought unexpected results. The work of Dinelli and his team focused on common wheat varieties prior to 1950, trying to compare the agronomic and nutritional performances of tall (ancient) varieties with dwarf (modern) ones. The outcome of the project confirmed a greater anti-oxidant activity of the tall-sized varieties, which also corresponds to a greater protective effect for cardiac cells, in particular the Verna variety was the one characterized by the most marked effects. Another study promoted by the University of Florence has, however, verified the presence of decidedly higher flavonoids and antioxidants in wheats of ancient accessions, compared to "modern" wheat varieties and more performing in terms of productivity. The 20 volunteers, men and women aged 21 to 61, who consumed 150 grams of artisan bread per day for 10 weeks, reported a 7.4% and 13.1% decrease in total cholesterol and cholesterol levels, respectively. LDL (the bad one) and a lowering of triglycerides. In addition, many other markers of atherosclerosis have reported significant short-term improvements. The flour that is obtained from this cereal is considered of great value. Cultivation areas Verna wheat has been kept pure over the years thanks to the activity of the Ente Toscano Sementi, an institution founded in 1929 and established, among others, by the University of Agriculture of Florence and the Agricultural Consortium of Siena, which in recent years has rediscovered the value of this particular grain and has promoted its cultivation among its Farming Members. Now this variety of wheat is also grown in Umbria and other regions of central Italy. Conservation and c The product must be stored in a cool and dry place and in this case it maintains its nutritional characteristics and taste for up to 18 months. Verna wheat flour is ideal for the production of naturally leavened and long-life bread and for the preparation of biscuits and baked goods that require satisfactory leavening.