Bongiovanni Farine e Bonta' Naturali Rice Flour 5 kg
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It is obtained by grinding polished rice on innovative cylinder systems; the heat-treated version is a rice flour subjected to an industrial hot air roasting process This modification takes the name of gelatinization and has the function of giving the flour the characteristic of "binding" It is used, in purity, for the preparation of sweet and savory baked goods, or in combination with wheat flour (from 15% to 30%) if you want to obtain a conspicuous leavening 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 obtained by grinding polished rice on innovative cylinder systems; the heat-treated version is a rice flour subjected to an industrial hot air roasting process This modification takes the name of gelatinization and has the function of giving the flour the characteristic of "binding" It is used, in purity, for the preparation of sweet and savory baked goods, or in combination with wheat flour (from 15% to 30%) if you want to obtain a conspicuous leavening 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 obtained by grinding polished rice on innovative cylinder systems; the heat-treated version is a rice flour subjected to an industrial hot air roasting process This modification takes the name of gelatinization and has the function of giving the flour the characteristic of "binding" It is used, in purity, for the preparation of sweet and savory baked goods, or in combination with wheat flour (from 15% to 30%) if you want to obtain a conspicuous leavening 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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