cereals and derivatives

Flour and Semolina

Production Flour and semolina production After harvesting, wheat kernels are transported to mills, generally specialized for the production of flour (soft wheat) or semolina ( durum wheat). Phases of flour and semolina production: summary The initial phase consists of cleaning the kernels from the impurities accumulated during the harvest; we would therefore have special systems equipped with sieves with more or less dense meshes, air jets that remove leaflets and spikes of ears, magnets to attract any bits of metal and a final wash to remove the dusty part

Yellow Bramata flour by R.Borgacci

2019

What's this What is coveted yellow flour? Bramata yellow flour is a cereal-based food; in particular, it is a derivative of the starchy seeds produced by the annual herbaceous plant Zea mays - Family Poaceae (Gramineae). Corn flour is mainly used for the production of pasta dishes; the polenta from Bergamo is famous - with a spoon or sliced - made with long-cooked yellow flour. Fr

cereals and derivatives

farro

2019

Generality Spelled is a product of vegetable origin, more precisely a cereal; as such, it belongs to the third group of foods and supplies mainly starch (therefore "energy"), fibers, magnesium, potassium and some vit. of group B (if integral, especially niacin). Like common wheat, spelled also contains gluten and is not suitable for celiacs

cereals and derivatives

Manitoba flour

2019

Manitoba: What is it? Manitoba flour "properly so called" is a flour obtained by grinding wheat grown in the northern regions of America and southern Canada, territories once colonized by the Manitoba tribe of "reds". Often, the term "manitoba" is used improperly to indicate a flour obtained differently but with similar characteristics

cereals and derivatives

Wholemeal flour

2019

What's this ? Whole wheat flour is a food product obtained from the milling of soft wheat kernels ( Triticum aestivum ), previously released from foreign substances and impurities. The whole wheat flour has a powdery consistency and is aimed at mixing with liquid and / or fat ingredients (water, oil or eggs), to give rise to many mixtures of typically Mediterranean origin (such as bread and pasta)

cereals and derivatives

Buckwheat flour

2019

Buckwheat According to some authors, buckwheat is NOT really a cereal. This discrimination arises from the different botanical framework with respect to the actual cereals (such as wheat, barley, rye, rice, etc.). In fact, while the latter belong to the family of Polygonaceae (or Graminaceae if you prefer), buckwheat is a member of the Fagopyrum family

cereals and derivatives

Rusks: Nutritional Properties, Role in Diet and Use in the Kitchen by R.Borgacci

2019

What are What are rusks? Rusks are foods derived from cereals - especially durum wheat: Triticum aestivum . They are traditionally used for breakfast or as a secondary snack between main meals - mid-morning and / or mid-afternoon or even before sleep. There are various types of rusks, different in shape - round or square - taste and flavor - normal, sweet rusks, malt or cocoa rusks, etc

cereals and derivatives

Integral Rusks by R.Borgacci

2019

What are What are integral rusks? The integral rusks are foods derived from cereals, the result of real complex recipes. The main ingredient is whole wheat wholemeal flour, that is the fiber-rich flour obtained from grinding the seeds of Triticum aestivum . The integral rusks can be prepared at home but it is basically industrial foods

cereals and derivatives

Flakes of Oats

2019

Watch the video X Watch the video on youtube Generality Oat flakes (in English Rolled Oats ) are a cereal-based vegetable food; specifically, these are the seeds of the herbaceous plant identified by the binomial nomenclature Avena sativa . Those of oats, like the other seeds of the same category, have a hard outer shell, not easily digested by humans, called brattee or lolla or pula ; this envelope must necessarily be removed to make them edible to humans

cereals and derivatives

flat bread

2019

Generality Focaccia is the generic term used to indicate a food belonging to the bread and derivatives group. There are many types, which differ from one another in terms of ingredients, preparation methodology and final result; there are sweet focaccias and savory buns, the latter much more numerous and widespread than the former

cereals and derivatives

Fregola Sarda: Nutritional Properties, Role in the Diet and How to Cook it by R.Borgacci

2019

What's this What is the Sardinian fregola? The fregola or fregula is a traditional Italian food, more precisely from the Sardinia region. Typically based on durum wheat ( Triticum durum ), not integral, at first glance it seems vaguely similar to bulgur and couscous. In reality, the fregola is not produced simply by grinding and sifting, but "rolling" the flour together with a little water in an earthenware bowl to obtain small spheres, subsequently toasted in the oven