For breads, pasta and pizza. Italian "00" flour can be used as wheat flour as called for and is particularly recommended for fine pastry cooking.

Farina di Castagne, or Chestnut Flour, is made with ground, dried chestnuts. It is used to make castagnaccio and fritters. Chestnut flour is also mixed with white flour to make tagliatelle, and excellent pasta when dressed with gamy sauce.

This ground durum wheat flour (a hard wheat) is used to make gnocchi alla Romana, rustic breads and fresh egg pasta. Because it is such a coarse grind (it has the consistency of fine sand), semolina flour requires more liquid than wheat flour does.

Special Instructions: Let the freshly opened bag breathe for an hour before using. Store in an airtight container in a cool, dark, spot.

Moretti Fine cours Semolina Flour.( Durum wheat Semolina). White flour ideal for preparing homemade pasta, rolled pastadough, and semolina gnocchi.

Make better bread for about a nickel per loaf.<br><br>This professional dough conditioner makes approximately 72 loaves. <br><Br>Dough conditioner (or dough enhancer) is indispensable to the baking of great breads. Use this conditioner for all of yeast baking--pastries and breads. It is a commercial product and the same conditioner that we use in our mixes. It creates an enhanced environment for the growth of yeast helping to make your breads and pastries more uniform and lighter. It also strengthens the gluten structure in the dough to create a better crumb to your loaves. This dough conditioner also retards staling and helps your bread stay fresher longer.

Use one-half teaspoon per loaf.

Our USDA Organic, Kosher mesquite flour is made from the beans of trees from Argentina and Peru, and is a versatile ingredient that will add flavor and aroma to surprisingly different types of gluten free and non-gluten free products. The mild cinnamon/coconut/chocolate type aroma and flavor can be achieved by using about 2 rounded tablespoons per cup of dry ingredients. This requires a slight increase in liquid to the mixture (often milk). Mesquite is an excellent source of dietary fiber. In her new book, Super Natural Cooking, Heidi Swanson described mesquite flour as "absolutely delicious, with a scent that is both warm and comforting but with much less edge than a cinnamon or even canela. When heated it permeates the kitchen with a mellow sweet fragrance that is unlike anything else". --------------------------------------------------------------------------------

The most esteemed varieties of flour come from the rolling hills of Southern Piedmont, internationally known for the excellent quality of agricultural products. This is where Mulino Sobrino buys its organic grains from local producers and grinds them to make its type 0 wheat flour. This flour is sifted fewer times and more flavorful than type 00.<p> The higher content of gluten and its excellent elasticity make this flour the perfect base for all purposes especially for the most sophisticated preparations such as pastries, bread, pizza and egg pasta.

Our USDA Organic, Kosher mesquite flour is made from the beans of trees from Argentina and Peru, and is a versatile ingredient that will add flavor and aroma to surprisingly different types of gluten free and non-gluten free products. The mild cinnamon/coconut/chocolate type aroma and flavor can be achieved by using about 2 rounded tablespoons per cup of dry ingredients. This requires a slight increase in liquid to the mixture (often milk). Mesquite is an excellent source of dietary fiber. In her new book, Super Natural Cooking, Heidi Swanson described mesquite flour as absolutely delicious, with a scent that is both warm and comforting but with much less edge than a cinnamon or even canela. When heated it permeates the kitchen with a mellow sweet fragrance that is unlike anything else

Polenta is coarsely ground cornmeal, used in Italian cooking. Season with herbs, spices, sauted mushrooms, sun dried tomatoes or garlic to make a delicious side dish or entree. Polenta can be sliced, baked or fried. Serve Polenta hot and topped with maple syrup for breakfast.

Use it as an ingredient in corn bread, tortillas and porridge. It works also blended with other cornmeals or flours for baking. Blue corn contains twenty percent more protein than white or yellow corn.