Senatore Cappelli
Durum Wheat Semolina
1000g

7,27

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SKU: 8052789930254 Category:

Stoneground

In stock

Description

Italian semolina of the highest quality.
Made with ancient durum wheat par excellence.
Strong golden color, intense flavor.
Obtained by genealogical selection of the North-African variety “Jenah Rhetifah”.

This variety was created by the geneticist Nazareno Strampelli at the beginning of the twentieth century at the Cereal Research Center in Foggia and then named in honor of the Abruzzo marquis Raffaele Cappelli, senator of the Kingdom of Italy, who had promoted agrarian reform in Southern Italy and had provided Strampelli with farm land for experimentation, laboratories and other research resources.

Ingredients

100% Senatore Cappelli Durum Wheat Semolina stoneground

Preparation tips

Recipe:

Senatore Cappelli Durum Wheat Semolina 1000 g; water (35°C) 600 / 650 g; extra virgin olive oil 40 g; Lievì Yeast 30 g; Salt 20 g.

Method:

Mix all the ingredients in an environment at 25 °C until a smooth and dry mixture is obtained, last add oil. Let the dough rest in a bowl covered with a plastic sheet. Shape the “zoccoletti” into triangles weighing 60/80 g. Leave to rise for about 45 minutes at a temperature of 22/24 °C with humidity. Heat the oven to 180 °C and bake for 20/25 minutes.

Professional use

Recipe:

Senatore Cappelli Durum Wheat Semolina 1000 g; water (35°C) 600 / 650 g; extra virgin olive oil 40 g; Lievì Yeast 30 g; Salt 20 g.

Dough mixing time and temperature:

12 min. in 1st speed + 8 min. in 2nd speed. 25/27 °C

Method:

  • Mix all the ingredients until a smooth and dry mixture is obtained
  • Let the dough rest for 30/35 minutes
  • Shape the “zoccoletti” into triangles weighing 60/80 g.
  • Leave to rise for 45 minutes at a temperature of 30 °C with humidity 80%
  • Bake at 210/220 °C with steam for 20/35 min.

For a better result: towards the end of baking open the valves

Nutritional value

Senatore Cappelli durum wheat grits contain dietary fiber, B vitamins, magnesium and other mineral salts. It is therefore highly appreciated for its digestibility and for its effect on the entire digestive system.

Medical research shows that the use of wholemeal and relatively low gluten flours helps to reduce eating disorders and diseases such as gluten intolerance and celiac disease.

Senatore Cappelli durum wheat has a low glycemic index thanks to its type of starches, contains less gluten than normal wheat, and above all its gluten is present in a lighter form, which makes it more digestible.

Stone-ground

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.

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