Lentil flour is naturally nutritious.
Rich in proteins, carbohydrates and fibers.
Perfect for preparing quick soups.
100% Lentil Flour stoneground.
Lentil Flour is an essential ingredient in the preparation of many traditional Italian dishes and as a base for soups, purees and polenta.
It can be combined with many cereal flours, it is ideal as a base for delicious pizzas and focaccia bread.
Lentil Flour is naturally rich in protein (100 grams are the equivalent of 215 grams of meat) and can contribute to a low-calorie diet. It is also rich in phosphorus, iron, B vitamins and isoflavones, substances that purify the body and help to balance the levels of sugar and cholesterol in the blood.
From a nutritional point of view, in order to better assimilate its proteins, it is advisable to consume Lentil Flour alongside cereals (rice, spelt, barley, pasta).
Hagrinen flours are stone-ground. This traditional process allows the whole grain of the wheat to be processed with the slow speed of the millstones, thus avoiding overheating the flour, leaving intact the nutritional properties of the grain and preserving the germ that contains important nutrients.
Wheat germ oil enriches the flour with vitamins and minerals such as phosphorus, potassium and magnesium. Furthermore, stone grinding guarantees a healthier and balanced diet, preserving the authentic flavor of the grains used.