Flour
- New
Starting From €3.59Starting From €3.59Source of Protein
Ingredients:
- Organic Khorasan wheat flour (Triticum turgidum ssp. turanicum).
Features:
Khorasan is a variety of durum wheat which was very common in ancient Egypt. Rich in protein, it is easily digestible even by those who have difficulties in tolerability to wheat. The Organic Ancient Khorasan Wheat Flour is ideal for cakes, bread, fresh pasta, crackers, biscuits and pizza recipes.
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Starting From €1.99Starting From €1.99Source of Fiber, Low Sugar, Source of Protein, Low Fat
arifa® is a balanced blend of organic flours: type "1" wheat, durum wheat, spelt and corn.
Ingredients:
- Wheat flour type "1"* (45%)
- Re-milled durum wheat semolina*
- Spelt flour* (16%)
- Corn flour*
- Wheat gluten*
- Dried spelt sourdough* (0.5%)
(*) Organic ingredients.
I It may contain traces of milk, eggs, soy, sesame seeds and lupins.
Characteristics:
a balanced blend of organic flours (type "1" wheat, durum wheat, spelt and corn), that is also very versatile and easy-to-knead. arifa® contains also dried spelt sourdough, which enriches the aromas of baked products. Bread, fresh pasta, cakes, breadsticks and focaccia have never been so delicious!
arifa® organic flour: a versatile, healthy and organic flour
Arifa is a special blend of certified organic flours of the highest quality. The combination of different cereals makes it a very versatile and easy-to-knead flour. Among the ingredients there is also dried spelt sourdough, which enhances the aromas of baked products.
arifa® is also a healthy flour, with 4 nutritional claims: source of fiber, low sugar, source of protein, low fat. The strong identity of arifa® can also be seen in the packaging: an oriental heroine, beautiful and valiant.
This organic flour is perfect for many sweet and savoury recipes: homemade bread, fresh pasta, pizza, focaccia, breadsticks, crackers, biscuits, shortcrust pastry... You can just replace your usual flours with arifa® Organic Flour.
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Starting From €0.99Starting From €0.99Source of Protein, Rich in Fibere
Ingredients:
- Wholemeal wheat flour*.
* The flour has been treated with L-Ascorbic acid, which has a technological function. There is no trace of it once the product is cooked and therefore does not need to be declared on the label.
It may contain traces of milk, eggs, soya, sesame seeds and lupins.
Features:
This flour has a bran that does not weigh down the bread and enriches it with aromatic stamps and unique aromas, while not presenting the bitter taste and flakes of traditional bran. Bran is the part of the grain richest in fibre and micronutrients such as vitamins and minerals, essential for a balanced diet that does not give up taste. Ruggeri wholegrain wheat flour has a high fibre content, a low fat content and complies with the quantity of mineral salts established by Presidential Decree no. 187 of 9 February 2001 (1.30-1.70).
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Starting From €1.79Starting From €1.79High in Fiber, Source of Protein
Ingredients:
- Stone-ground type "1" wheat flour *.
* The flour has been treated with L-Ascorbic Acid, which has a technological function. There is no trace of it once the product is cooked and therefore it does not need to be declared on the label.
It may contain traces of milk, eggs, soya, sesame seeds and lupins.
Features:
Wheat is the most important grain for human nutrition, due to its wide use in bakery, pastry and fresh pasta. With its specific, traditional stone ground processing, the flour is characterized by an irregular granulation, a high content of bran and the preservation of the precious wheat germ.
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Starting From €1.79Starting From €1.79High in Fiber, Source of Protein
Ingredients:
- Stone-ground wholemeal durum wheat flour (Triticum Durum.
It may contain traces of milk, eggs, soybeans, sesame seeds and lupins.
Features:
Due to its peculiar protein structure, Durum Wheat is perfect for the semolina grinding and is ideal for the production of dried and fresh pasta. With its specific, traditional stone-ground processing, semolina is characterized by an irregular granulation, a high content of bran and the preservation of the precious wheat germ.
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Starting From €0.89Starting From €0.89Source of Protein, Source of Fibre
Ingredients:
- wheat flour type "1"*.
* The flour has been treated with L-Ascorbic acid, which has a technological function. There is no trace of it once the product is cooked and therefore does not need to be declared on the label .
It may contain traces of milk, eggs, soya, sesame seeds and lupins.
Features:
This flour contains a bran that does not weigh down the bread and enriches it with aromatic stamps and unique aromas, while not presenting the bitter taste and flakes of traditional bran. Bran is the part of the grain richest in fibre and micronutrients such as vitamins and minerals, essential for a balanced diet that does not give up taste. Ruggeri Type 1 Soft Wheat Flour has a low fat content, is a source of fibre and maintains the appearance and versatility of "0" type soft wheat flours, while respecting the quantity of mineral salts established by Presidential Decree no. 187 of 9 February 2001 (0.66-0.80).
What do numbers “00”, “0”, “1” and “2” represent?
In soft wheat flour the numbering represents 30 % of the flour's degree of refinement: Type “00” corresponds to a very refined flour which will therefore be deprived of most of the nutritional elements of the wheat.
Type “1” Wheat Flour is naturally rich in nutrients while maintaining the characteristics for the baking of Type “0” Refined Flour. Type “1” flour contains more bran and wheat germ, the richest parts in nutrients.
Type “1” flour is ideal for bread, pizza, fresh pasta and desserts
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Starting From €0.89Starting From €0.89Source of Protein, Source of Fibre
Ingredients:
- wheat flour type "2"*.
* The flour has been treated with L-Ascorbic acid, which has a technological function. There is no trace of it once the product is cooked and therefore does not need to be declared on the label.
It may contain traces of milk, eggs, soya, sesame seeds and lupins.
Features:
This flour contains a bran that does not weigh down the bread and enriches it with aromatic stamps and unique aromas, while not presenting the bitter taste and flakes of traditional bran. Bran is the part of the grain richest in fibre and micronutrients such as vitamins and minerals, essential for a balanced diet that does not give up taste. Ruggeri Type “2” Wheat Flour has a low fat content, is a source of fibre and complies with the quantity of mineral salts established by Presidential Decree No 187 of 9 February 2001 (0.81-0.95).
Some recipes made with Wheat Flour Type “2” Ruggeri
Type “2” wheat flour is also known as 'semi-integral' flour, which is characterised by large granules and a higher quantity of fibrous components and seed germ than type “1”, “0” or “00” flour. Type “2” wheat flour has excellent nutritional properties (rich in protein and fibre) and is easier to process than wholegrain wheat flour. It is therefore a very good compromise for natural baking.
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Starting From €1.40Starting From €1.40High Fibre, High Protein.
Ingredients:
- Wheat bran
It may contain traces of soybeans, sesame seeds, eggs and lupins.
Features:
Soft wheat bran is the ideal choice for those who prefer a diet rich in fiber, without sacrificing taste.
It enhances the flavor of baked goods and pastries, perfectly accompanying both sweet and savory: excellent to use is sprinkled in savoury snacks and soups, or diluted in milk, tea, yogurt and fruit juices.
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Starting From €2.40Starting From €2.40Source of Fibre, Source of Protein
Ingredients:
- durum wheat semolina*.
* Organic Ingredient
Features:
Durum wheat, due to the particular conformation of its proteins, is perfect for "semolina" grinding. In this process, obtained with the ancient method of stone grinding, semolina is characterized by a high quantity of bran, with its well-known beneficial properties for the body.
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Starting From €3.50Starting From €3.50Low Carbs, Low Sugar, High Protein, High Fibre
Ingredients:
- Hemp flour *
* Organic ingredient.
Features:
Hemp flour gives baked products an intense taste. It is rich in nutrients, including Omega 3 and Omega 6, which contribute to a complete and balanced diet. With few sugars, rich in protein and fiber, it is a reduced carbs flour if compared to "00" wheat flour.
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Starting From €2.99Starting From €2.99Rich in Fibers, Source of Proteins
Ingredients:
- Triticum Monococcum spelt flour *.
* Organic Ingredient
Features:
Monococcum spelt (Triticum Monococcum), also known as "small spelt", is one of the first cultivated types of wheat. Thanks to its high protein content, organic triticum monococcum spelt flour is suitable for the production of bread with a high nutritional profile.
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Starting From €3.50Starting From €3.50Source of Protein, Rich in Fiber
Ingredients:
- Quinoa flour
It may contain traces of soybeans, sesame seeds, eggs and lupins.
Features:
Quinoa is a herbaceous plant belonging to the family of Amaranthaceae, native to the Andes and historically at the base of the diet of pre-Columbian civilizations.
Obtained from the grinding of its seeds, quinoa flour has a characteristic green-grey colour.
Rich in precious nutrients and naturally gluten-free, it is distinguished by the excellent concentrations of dietary fiber, phosphorus, magnesium, iron and calcium.
Thanks to its nutritional properties, quinoa flour is highly appreciated by those who follow a healthy eating style.
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Starting From €1.59Starting From €1.59Low Sugar, High Fibre and Low Fat
Ingredients:
- Rye flour
It may contain traces of soybeans, sesame seeds, eggs and lupins.
Features:
Rye is a herbaceous plant native to Asia Minor, belonging to the family of Poaceae.
Characterized by a typical dark brown shade, rye flour is rich in soluble fiber, bringing many benefits to the well-being of the body. This flour also contains excellent percentages of potassium, phosphorus, iron and vitamins of group B and E.
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Starting From €1.69Starting From €1.69Source of Fibers
Ingredients:
- 100% Fine Corn Flour (Zea mays).
It may contain milk, eggs, soy, sesame seeds, lupins and cereals containing gluten.
Features:
This flour is obtained from the inner part of the corn grain and is characterized by a particularly fine grain size. Our fine corn flour is ideal for the preparation of polenta (cornmeal mush), bread, cakes and biscuits.
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Starting From €1.99Starting From €1.99Source of Protein, Low Fat
Ingredients:
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Spelt flour (Triticum Spelta).
It contains gluten. It may contain milk, eggs, soy, sesame seeds and lupins.
Features:
Spelt is the oldest cereal consumed in human nutrition. It so old that flour comes from "far", the Latin word for spelt. Poor in saturated fats and with a high satiety index, spelt flour is normally preferred to soft wheat and durum wheat for its excellent digestibility. Our Spelt Flour is ideal for the preparation of bread, pizzas, focaccia, fresh pasta, crackers, cakes and biscuits.
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Starting From €2.72Starting From €2.72Ingredients:
- Buckwheat flour (Fagopyrum Esculentum).
It may contain traces of milk, eggs, soybeans, sesame seeds, lupins and cereals containing gluten.
Features:
Buckwheat comes from a flowering plant belonging to the family of Polygonaceae. Buckwheat is similar to cereals in that it is used in flour and has excellent nutritional value. It is also suitable for people who are intolerant to gluten.
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Starting From €1.79Starting From €1.79Ingredients:
- Rice flour (Oryza Sativa).
Può contenere tracce di latte, uova, soia, semi di sesamo, lupini e cereali contenenti glutine.
Features:
Rice, a graminecae of the genus Oryza, is the most common cereal in the world. Basic food for about one third of the terrestrial population, it is native to South East Asia, where it has been cultivated for more than 5000 years. Appreciated for its nutritional qualities, it has a medium-low satiety index, but higher than that of pasta. By absorbing more water, it produces more volume and weight for the same calories.
