Bio Flours
Description
One of the most ancient cereals cultivated by man, hulled wheat was the staple food of the diet of the Roman armies because it was easy to grow and rich in nutrients. Ancestor of durum wheat, Farro, whose name derives from the Latin "far" (hence the word "flour"), is now an ingredient gourmet of Italian cuisine, but it is always also the basis of Ethiopian food.
Background
The emmer as well as wheat and barley, began to be cultivated about 10,000 years ago in the Middle and Far East, Europe, and North Africa. During the Middle Ages, however, it began to be replaced by wheat, barley and other grains easier to grow: at the beginning of the nineteenth century spelled grew only in some regions of Russia, Italy, Ethiopia and India.
Health Benefits
Emmer the common name they are called the "wheat clothes", in which after threshing the seed is still covered by the husk; the latter must be eliminated with a subsequent intervention said "decortication" or "husking", before going on to further processing. The edible portion of the corn is growing inside the husk, which protect the grain from the weather and from contamination by pesticides.
The corn in Company
The variety of existing emmer grains are three, all reproduced in the Company:
