BONGIOVANNI FARINE E BONTA' NATURALI Organic Malted Barley Flour 250 g
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It is a flour obtained by germination, drying and grinding of barley couplet The germination process initiates cleavage, a biochemical transformation of starch into simpler molecules (dextrins and maltose) It is used from 0.5% to 2% in baked goods to improve leavening, flavor, to give a golden crust and to increase the extensibility of gluten Tibiona produces most of the flour at Molino Bongiovanni, active since 1880 in Pogliola in the province of Cuneo Molino Bongiovanni produces its own flour exclusively with the volcanic stone mill and all the energy used is self-produced from renewable sources
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Description
Amazon
It is a flour obtained by germination, drying and grinding of barley couplet The germination process initiates cleavage, a biochemical transformation of starch into simpler molecules (dextrins and maltose) It is used from 0.5% to 2% in baked goods to improve leavening, flavor, to give a golden crust and to increase the extensibility of gluten Tibiona produces most of the flour at Molino Bongiovanni, active since 1880 in Pogliola in the province of Cuneo Molino Bongiovanni produces its own flour exclusively with the volcanic stone mill and all the energy used is self-produced from renewable sources
Description
(1)
It is a flour obtained by germination, drying and grinding of barley couplet The germination process initiates cleavage, a biochemical transformation of starch into simpler molecules (dextrins and maltose) It is used from 0.5% to 2% in baked goods to improve leavening, flavor, to give a golden crust and to increase the extensibility of gluten Tibiona produces most of the flour at Molino Bongiovanni, active since 1880 in Pogliola in the province of Cuneo Molino Bongiovanni produces its own flour exclusively with the volcanic stone mill and all the energy used is self-produced from renewable sources
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