November 2015
FLOURS rich in fiber and …Hemp Flour Sativa
What does the consumer like today? Healthy products rich in important nutritional elements. The myth of “white as white can be” bread has given way to amber and wellness: more fiber and more taste.
Always in line with these principles, Molini Spigadoro offers type1, type 2 and whole grain flours under the NUTRIDEA brand, SATIVA HEMP flour and selected blends for baked goods with the typical old-fashioned flavor.
With NUTRIDEA, the consumer is guaranteed a 100% healthy project, as the selection of the grains and the special method of milling the grain are able to cancel out the presence of contaminants and offer a certified quality whole grain product. In fact, the company adopts a hulling system unique in the milling scene that cleans and sanitizes the grain before milling, eliminating the surface layers of bran. Molini Spigadoro has chosen to produce only 100% healthy flour, a guarantee of what is fundamental: health and well-being. NUTRIDEA references have different characteristics based on the technological parameters of strength and extensibility, by grain size and color. We find flours suitable for short processing and long processing, for little or very leavened products, with a more or less fine grain size. All are adapted to multiple processing from bread to cakes.
SATIVA HEMP Flour is derived from hulled and mechanically cold de-oiled seeds. Cold pressing, without the use of solvents, guarantees the healthiness and integrity of the product. Hulling gives a higher percentage of nutrients: more than 30 percent protein, Omega3, Omega6, fiber and minerals. Omega6 and Omega3 are important to our bodies for their antioxidant properties. These characteristics make Sativa Hemp seeds a “nutritional vaccine,” which introduced into our daily diet, strengthens and regulates the response of the immune system, hormonal system and nervous system to environmental aggressions. It is excellent in addition to other types of flour; 5% to 20% use is recommended. It can be used in bread, pizza and cake doughs, in frying and flouring, transferring a slight nutty taste and brownish color to doughs.
Selected blends are dedicated to the rediscovery of traditional scents with a genuine taste, for an ANCIENT BREAD, MULTICEREALS, FARROW, RYE are just some of the references offered. Many blends include WHEAT GERM, which ensures a rich and balanced supply of nutrients. It contains vitamins E, B1, B3, B5, B6 and F and the trace elements calcium, potassium, silicon, phosphorus, sulfur, zinc, copper, iron, magnesium, manganese, selenium, molybdenum and octasanol, which counteracts fatigue. But its importance in nutrition is mainly due to the presence of large amounts of VITAMIN E, which is assimilated due to the presence of magnesium. It also imparts a unique aroma to products containing it.
