Farina di grano arso / Roasted wheat from Molino Rossetto

Here comes a very special flour:
Farina (flour) di (from) Grano (grain) arso (burnt)

Here the wheat is first ground into flour and then roasted over the fire. Do this until it takes on a dark brown, almost black color.
Roasting gives the flour a very special taste.
This flour is traditionally used for foccaccia and also for orecchiette.

Please only add a small amount of this flour to your pasta. The roasted effect is very intense. In Italy they use a proportion of 25% (ie if instead of 500 gr. Semola you use 375 gr. Semola and 125 gr. of the grano arso.
I recently did a test and only added 10% grano arso and found it perfect for me.

Quantity: 400 gr.

Only available in the Gaumen-Freun.de range for a short time.

May contain traces of soy, milk and sesame.

Protein content 12,5%

Storage: Please store dry and protected from light. Shelf life of at least 6 months from delivery (always produced fresh for our customers).