Durum flour
Durum flour is made from grains organically grown in healthy fields without the use of artificial chemicals. This valuable cereal is very rich in protein and a highly digestible starch of a particular crystalline consistency. Made from the durum organic wheat the flour is high in gluten and exhibits excellent baking properties.
Durum wheat flour, obtained by grinding and carefully sieving organic grains, has a finer grind than semolina. Contemporary production methods make it possible to preserve the essential wheat germs and nature's potency. Thanks to the environmentally friendly paper packaging, the flour can breathe, retaining its beneficial properties for a longer time. The tightness and air permeability of the package allows the product to retain its nutrients.
Three facts about organic durum wheat flour:
- Ideal for making pasta, thin crust pizza, aromatic bread and ciabatta. The dough made from durum wheat flour turns out to be resilient and elastic, and thanks to the grain's amber color, it acquires a pleasant creamy shade.
- It has a relatively low glycemic index and is thus slowly absorbed by the body. After being broken down, it does not become absorbed by the body's adipose tissue. Foods with a low glycemic index gradually nourish the body and prolong the feeling of fullness.
- Contains a large amount of vitamin B1, which has been shown to help prevent cancer and works to strengthen the cardiovascular system. And with its high content of plant fiber, it works to improve intestinal patency and speed up the body's metabolism.
| Nutritional value | |
|---|---|
| Calories | 330 kcal |
| Proteins | 10 g |
| Fats | 1 g |
| Carbohydrates | 75,2 g |
| Alimentary fiber | 4,9 g |
| Water | 14 g |
| Mono- and disaccharides | 0,34 g |
| Starch | 66,1 g |
| Ash | 0,7 g |
| Saturated fatty acids | 0,3 g |
| Vitamins | |
| Vitamin PP | 2,2 mg |
| Vitamin B1 (thiamine) | 0,25 mg |
| Vitamin B2 (riboflavin) | 0,08 mg |
| Vitamin E (TE) | 1,8 mg |
| Vitamin PP (niacin equivalent) | 4,3 mg |
| Macronutrients | |
| Calcium | 24 mg |
| Magnesium | 44 mg |
| Sodium | 4 mg |
| Potassium | 176 mg |
| Phosphorus | 115 mg |
| Micronutrients | |
| Iron | 3,52 mg |
| Zinc | 4,16 mg |
| Copper | 0,55 mcg |
| Manganese | 3,01 mcg |
| Fluorine | 38 mcg |
| Selenium | 89,4 mcg |
| Product weight data: | |
| A glass of 250 ml = 210 g (693,0 kcal) | |
| A glass of 200 ml = 170 g (561,0 kcal) | |
|
Tablespoon (with top, except liquids) = 25 g (77 kcal) |
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Teaspoon (with top, except liquids) = 8 g (24.6 kcal) |
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| Information on product weight: | |
| Cup 250 ml = 210 g (646.8 kcal) | |
| Cup 200 ml = 170 g (523.6 kcal) | |
| Tablespoonful (heaped spoon, except liquid products) = 25 g (82,5 kcal) | |
| Teaspoonful (heaped spoon except liquid products) = 8 g (26,4 kcal) | |
Chemical composition of a product is characterized by calories, proteins, fats, carbohydrates, dietary fibres and vitamins. For organic products, these parameters significantly depend on natural factors – air temperature and precipitation during vegetational season, dry or rainy season, geographic latitude and longitude of cultivation, botanical grain varieties, and soil type.
It is impossible to foresee all the factors, so these values are average and indicative only.
Healthy recipes with organic durum wheat flour
Bread
Ingredients: 400 g of durum wheat flour, 300 ml of cold water (12-15 degrees), 1½ tsp salt, ¼ tsp dry baker's yeast.
Preparation:Mix the flour, dry yeast and salt in a deep dish. Add water and knead the dough until smooth. Shape it into a ball and cover with a lid or cling wrap. Leave for 7 hours, then place the dough on a table after sprinkling the table surface and the rolling pin with flour. Then roll a rectangle of dough about 20x25 cm. Roll the long edges of the dough toward the center to make a strip 10-12 cm wide. Cut in half to make two pieces. Pinch the edges of each of the pieces and leave under a tea towel for 30 minutes. Next, place these items on a baking sheet covered with a sheet of baking paper while stretching them to their maximum length. Place in an oven preheated to 250 °C and steam bake for 30-35 minutes. Let the bread cool.
Preparation:Mix the flour, dry yeast and salt in a deep dish. Add water and knead the dough until smooth. Shape it into a ball and cover with a lid or cling wrap. Leave for 7 hours, then place the dough on a table after sprinkling the table surface and the rolling pin with flour. Then roll a rectangle of dough about 20x25 cm. Roll the long edges of the dough toward the center to make a strip 10-12 cm wide. Cut in half to make two pieces. Pinch the edges of each of the pieces and leave under a tea towel for 30 minutes. Next, place these items on a baking sheet covered with a sheet of baking paper while stretching them to their maximum length. Place in an oven preheated to 250 °C and steam bake for 30-35 minutes. Let the bread cool.
Lasagna
Ingredients: 200 g of durum wheat flour, 2 tbsp of premium wheat flour, 4 eggs, 500 grams ground beef, 200 grams Parmesan cheese, 300 grams tomato, 2 carrots, 500 ml of milk, 50 grams of butter, 4 tbsp of organic olive oil, 1 tsp nutmeg, and salt to taste.
Preparation:Break the eggs into a deep bowl, pour in 1 tbsp of olive oil and salt. Add the sifted flour and knead the dough. Place the finished dough in a refrigerator for 15 minutes. Then roll into a rectangle form and divide into 5 portions. Roll each piece into thin sheets approx. 2 mm in thickness. Next, boil water in a wide saucepan, salt it and add 1 tbsp of olive oil. Immerse each sheet separately in boiling water for 2-3 minutes, then dip in cold water and pat dry on a towel for 15 minutes. Spread the lasagna sheets on a baking sheet which has been greased with the olive oil and top with a layer of Bechamel sauce.
Preparation:Break the eggs into a deep bowl, pour in 1 tbsp of olive oil and salt. Add the sifted flour and knead the dough. Place the finished dough in a refrigerator for 15 minutes. Then roll into a rectangle form and divide into 5 portions. Roll each piece into thin sheets approx. 2 mm in thickness. Next, boil water in a wide saucepan, salt it and add 1 tbsp of olive oil. Immerse each sheet separately in boiling water for 2-3 minutes, then dip in cold water and pat dry on a towel for 15 minutes. Spread the lasagna sheets on a baking sheet which has been greased with the olive oil and top with a layer of Bechamel sauce.
To prepare the sauce, melt the butter in a skillet and sift the premium flour into it. Stir the mixture continually for 1 – 1½ minutes until it acquires a golden hue. Then slowly pour the milk and continue to stir, and reduce the heat by half. Add nutmeg to flavor and simmer the sauce for about 2-3 minutes until it thickens and the lumps dissolve completely. Spread a layer of meat filling on top and sprinkle with cheese. Next, put the lasagna sheets on the cheese and again a layer of meat filling with Bechamel sauce and grated Parmesan. Then repeat: sheet, Bechamel sauce and cheese.
For the meat filling, chop the onion finely, lightly fry it in the olive oil, add the coarsely grated carrots and continue frying until ready. Then put the pre-fried ground beef into the pan, season with salt and pepper to taste, and leave on the heat for 15-20 minutes. Meanwhile, peel the tomatoes and chop them in a blender or meat grinder.