🌾 Bio Flours: Discover the Best of Ancient Grains 🌾

Explore the wide range of organic flours from ancient grains and legumes, including durum wheat, chickpeas, lentils, and more. Learn about the health benefits and uses of each type of flour, from hard cereals for savory baking to soft cereals perfect for cakes and pastries.

Ancient Hard Cereal Flours

The hard cereal flours are perfect for savory products, providing a golden, crispy crust. These flours are derived from grains such as Dicoccum, Khorasan (Saragolla), and Senatore Cappelli. They are less refined and contain less gluten than modern grains, making them a healthier option for many individuals.

Dicoccum Flour
Khorasan (Saragolla) Flour
Senatore Cappelli Flour
Durum Wheat Flour
Re-milled Durum Wheat Flour
Integral Durum Wheat Flour
Flour "5" Cereals
Flour "7" Cereals

Ancient Soft Cereal Flours

Soft cereal flours are more elastic, making them perfect for cakes, pies, and other delicate baked goods. These flours, such as Emmer, Monococcum, Gentil Rosso, and Verna, are ideal for achieving soft and airy textures in pastries and cakes. They can also be used in savory dishes.

Emmer Flour
Monococcum Flour
Gentil Rosso Flour
Verna Flour

Wholemeal and Type 2 Flours

Wholemeal flours and Type 2 flours are made from whole grains, providing a more rustic and nutritious alternative to refined flours. They are suitable for a variety of baked goods, from rustic breads to more delicate pastries.

Wholemeal Flour
Type 2 Flour

Ancient Legume Flours

Flours made from ancient legumes such as chickpeas, lentils, and chicklings are rich in protein and fiber, making them a great addition to gluten-free diets. These flours are perfect for savory dishes, bread, and even pasta.

Chickpea Flour
Chicklings Flour
Lentil Flour

What’s the Difference Between Millstones and Industrial Mills?

Millstones grind grains slowly and gently, preserving the natural nutrients and flavors. In contrast, industrial mills often use high-speed processes that can strip the flour of some of its nutritional value. Bioland prefers the traditional method of stone milling for its superior quality.

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HARD CEREAL ANCIENT FLOUR:
Dicoccum, Khorasan (Saragolla), Senatore Cappelli

Durum Wheat

Re-milled Durum Wheat

FLOUR OF ANCIENT GRAIN SOFT:
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.