Flour

Features:

Arifa^® is a balanced blend of organic flours (Type "1" soft wheat, durum wheat, spelt and corn). It contains spelt sourdough, which enriches its aromatic profile. Arifa® is source of fiber, low sugar, source of protein, low fat and with an excellent workability in all applications. Bread, fresh pasta, cakes and focaccia have never been so good or light.

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).

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.

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.

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).

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).

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.

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.

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.

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.

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.

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.

Features:

Fumetto Maize is the flour obtained from the innermost part of corn grain and is characterized by a very fine size.

Features:

Spelt is the oldest cereal consumed in human nutrition, so ancient that the word "flour" derives from "farro", that is the latin word for “spelt”. Poor in saturated fats and with a high satiety index, it is normally preferred to soft and durum wheat because of its excellent digestibility.

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.

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.