1. Home
    2. /
  2. Products
    3. >
  3. Flours
    4. >
  4. Special flours
    5. >
  5. CAPPELLI WHEAT FLOUR - 17,64 (500 G)

CAPPELLI WHEAT FLOUR - 17,64 (500 G)

Confezione da 750 g

Senatore Cappelli Durum Wheat Flour

Source of fiber and protein

Discover the authentic taste of ancient grains with our Senatore Cappelli Durum Wheat Flour, perfect for those who value genuine flavors and high-quality performance in the kitchen.
Made from a historic Italian variety of durum wheat, this flour stands out for its rich and balanced nutritional profile, naturally high in fiber and protein — ideal for doughs with a bold flavor and rustic texture.

Perfect for: Bread, pizza, focaccia, fresh pasta, and baked goods with a distinctive and aromatic character.

Why choose it:
- Made from ancient Italian grains
- Source of fiber and source of protein
- Authentic, aromatic flavor
- Carefully milled to preserve the grain’s natural goodness


 

100 Items in stock

3,70 €

Add to wishlist

  • White flat bread with stoneground wheat flour Capelli

    White flat bread with stoneground wheat flour Capelli

    Dissolve the yeast with the sugar and a bit of lukewarm water. Make the fountain of flour and at the centre spill the dissolved yeast. Add the liquid at the flour, add the oil and spice it with some salt and start to knead. Process the dough until it is soft, smooth and elastic. Let the dough rise in a covered and lukewarm place until the volume...
    LEGGI
  • Pane con farina di grano duro Cappelli

    Pane con farina di grano duro Cappelli

    On a pastry board blend the flours. Add salt, brewer’s yeast, olive oil and water. Knead the dough until it will be smooth. Let it rest covered with a wet rag in a warm place for 2 hours or so. Form the dough into 4 parts and let the buns rise for 50 minutes. Bake the buns to 200°C for 30 minutes or so.
    LEGGI
  • Apulian cappelli wheat flat bread with cherry tomatoes

    Apulian cappelli wheat flat bread with cherry tomatoes

    Knead flours with some water and dry sourdough. When the dough has a certain consistency, add sat and oil and go on kneading energically to obtain a smooth dough. Let the dough rise for about one hour in the oven off with the light on. Knead the dough again and roll it with your fingers on a pan, Add cherry tomatoes, oregano, salt and put some...
    LEGGI
Precedente

ALTRE RICETTE

Successivo
Back to top
Back to top