Senatore Cappelli Bread Flour (L’Ultimo Forno)

Senatore Cappelli Bread Flour (L’Ultimo Forno)
Senatore Cappelli Bread Flour (L’Ultimo Forno)
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Hailing from a UNESCO World Heritage Site, the collaborators of Ultimo Forno are bringing back the importance of their age-old traditional flours and baked goods. The Senatore Cappelli grain is known for its health benefits and its textural richness. Much like ’00’ flour, this fair trade bread flour is ideal for making baked goods of any kind in your own kitchen!

Senatore Cappelli hard wheat is an ancestor of modern durum wheat, particularly known for its characteristics of high quality and health value. The Cappelli grain has never been genetically modified, and is minimally processed, meaning that the inherent flavor and nutritional values are never sacrificed to produce higher yields. Each of these qualities makes Cappelli flour more easily digestible, and subsequently means that it is ideal, like a "00" flour, for making breads and pastry in the oven.

  • Traditional Basilicatan bread flour.
  • Heirloom variety.
  • Naturally insecticide and herbicide free.
  • Non-GMO.
  • Healthy with a rich texture.
  • Excellent for baked goods such as bread and pizza.
  • 26 grams of protein per 1/2 cup (96 grams)


Best before 30July2017

1 kilogram (2.2 pound) bag


Price: $12.95
On Sale! $10.00
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Senatore Cappelli Bread Flour (L’Ultimo Forno)
Please click on the product image to read the customer reviews
Average rating:
  
1 reviews

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Featured positive reviews:

Senatore Cappelli Bread Flour (L’Ultimo Forno)
Wonderful flour
By 
Intrigued by this flour, I tried it out last night in two applications, one pasta, one baked treat. (I don't make bread or pizza crust usually.) It made a beautiful dough for the pasta and after letting it rest, I made a batch of orecchiette, the little ear-shaped pasta. The dough felt and tasted great; the cooked pasta even better. I also made peach madeleines with it. These had a lovely texture. I highly recommend experimenting with this delicious, versatile flour.