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Type 1 soft wheat flour

BioAlberti type “1” soft wheat flour is produced with ancient varieties of soft wheat: Verna and Gentilrosso, which are two ancient varieties of wheat grown in the early 1900s.

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BioAlberti flours are born from the milling of our grains, grown with organic farming methods. They are stone ground in a water mill and the cereal is ground more slowly and the germ, i.e. the nutritive part of the grain, remains intact preserving the best organoleptic qualities and keeps intact the nutritional elements essential to ours body. BioAlberti type “1” soft wheat flour is produced with ancient varieties of soft wheat: Verna and Gentilrosso, which are two ancient varieties of wheat grown in the early 1900s. This type of wheat has a fairly tall ear, is rich in proteins and like all ancient grains it is low in gluten. Type “1” soft wheat flour is ideal for making baked goods, desserts, pizza and homemade pasta.

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Farina di Grano Tenero Tipo 1
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Data sheet

Weight
1000 g
Ingredients
Type 1 soft wheat

Our recipe
Soft cookies with chocolate chips

Ingredients for 4 people

Method

  • 160 g type 0 flour
  • 115 g brown sugar
  • 115 g of butter
  • 1 egg
  • 1 pinch of salt
  • 1 sachet of vanillin
  • 80 g of dark chocolate drops
  • Half a teaspoon of baking soda

Mix flour, vanillin, baking soda and salt. In a large bowl, cream the butter with the brown sugar using an electric mixer. Add the egg, incorporating it well always with the electric whisk. Finally, add the flour mixture, mixing until you have a homogeneous mixture. Add the chocolate chips. 

With slightly moistened hands, form balls with a diameter of two, three centimeters, and place them on a baking sheet lined with baking paper, keeping them a couple of centimeters apart. Place the pan in the refrigerator for at least an hour. 

After the rest time, heat the oven to 180° and bake your soft biscuits for ten minutes. Take them out of the oven, leave them in the pan for five minutes, then gently transfer them onto a wire rack (they will still be very soft), letting them cool completely (as they cool they will reach the right consistency).

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