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    Viva la Farina Whole wheat einkorn flour Kg1

    alimentum

    Regular price €5,99

    Tax included. Shipping calculated at checkout.

     INGREDIANTS:

    Whole wheat einkorn flour.

     

     DESCRIPTION:

    Whole wheat einkorn flour ideal for the production of bread and other baked goods with unique nutritional characteristics.


    Flour obtained from the full-body grinding of 100% Italian einkorn spelled.
    It is a flour of great value, ideal for the production of bread and other baked goods with unique nutritional characteristics, recommended in diets that recommend healthy eating programs.


    Ideal if used in percentage with soft wheat or in purity for the preparation of direct and indirect doughs and with mother yeast with hydration between 60 and 70% and maturation up to 18/24 hours at a controlled temperature;

     

     THE MANUFACTURER'S PHILOSOPHY:

    We like to walk the streets at the right times, without shortcuts, respecting our land, never asking it for more than what it can offer us, and committing ourselves to give back at least what it has given us. fields between the provinces of Turin and Cuneo, where we grow soft wheat, rye, corn and monococcus, and reaches as far as Basilicata, in Cancellara, where together with our farmers we have undertaken the challenge of cultivating Saragolla durum wheat.

    Even in the milling we do not take shortcuts. No artificial millstone but one natural lava stone extracted from the Etna quarries. What's the benefit? A very slow rotation, which respects our grain and transforms it into a flour that really smells like wheat!

     

     THE CHAIN EXPLAINED BY THE MANUFACTURER:

     For us to say "production chain"Is like saying"family". Being part of the ViVa family means sharing the values and principles of a healthy agriculture that respects the times and rhythms of nature - which is wise in its unpredictability! -, of the land that we want to safeguard from unnecessarily aggressive treatments and also of the business of all the subjects that make up our supply chain, who must be able to obtain adequate value and satisfaction for their work.

    1 - Careful selection

    The farms that are part of the ViVa project were chosen after careful analysis.

    A fundamental condition is that they have a cattle or pig farm to be able to obtain manure, the best 100% natural fertilizer, and thus have a sustainable and circular supply chain.

    2 - The ideal terrain

    Our cereals grow in selected fields in the provinces of Cuneo and Turin.

    We have chosen different areas, because each terrain has different geological characteristics, which are better suited to a particular cultivar rather than another. We do not want to make any forcing: we believe that man must adapt to nature. Not the other

    3 - Good cultivation, good cultivation

    Together with the Faculty of Agriculture of the University of Turin, we have drawn up a cultivation specification shared and signed by all farmers participating in the ViVa project. The specification is based on the principles of integrated agriculture, a set of good rules for sustainable and non-intensive cultivation. At the basis of this cultivation methodology is the rotation of the land, a practice of which there is evidence in Italy as early as 1500 and which consists in the alternation of different crops on the same plot year after year. With the rotation, the natural improvement of soil fertility is obtained, as well as the reduction of parasitic diseases and weeds. This allows to intervene in a targeted manner, avoiding unnecessary dispersion of additional products in the layers.

    4 - Variety means quality

    ViVa is the result of different cultivars of wheat, each of which has its own characteristics that change according to the climatic trends of the territory. To have a technologically perfect flour, constant and with unique fragrances, our miller continuously "studies" the evolution of sowing in order to identify the best blend of the different varieties.

    5 - Prepare the ground

    The seedbed is prepared in the first days of October after an abundant distribution of mature manure. Then we proceed with plowing and milling. Sowing is carried out in the second half of the month. Weather permitting, of course. After the sprouting of the grain, the field is granted a long winter rest, preferably under a few centimeters of snow.

    6 - It is born, grows and… is harvested

    In Spring the wheat awakens and the sprout begins to grow. During this delicate and fundamental phase, we accompany the plant with constant monitoring that we carry out together with the technicians. The wheat is ready to thresh when the grain has lost most of its moisture - usually between the end of June and the beginning of July -. During threshing, the carefully cleaned combine is moved very slowly in the field to avoid damaging and overheating the beans.

    6 - It is born, grows and… is harvested

    In Spring the wheat awakens and the sprout begins to grow. During this delicate and fundamental phase, we accompany the plant with constant monitoring that we carry out together with the technicians. The wheat is ready to thresh when the grain has lost most of its moisture - usually between the end of June and the beginning of July -. During threshing, the carefully cleaned combine is moved very slowly in the field to avoid damaging and overheating the beans.

    8 - Watch out for the invisible enemy!

    A quality product is a healthy product. In order to offer a total guarantee of safety to the consumer, before proceeding with the milling, we bring all our wheat to the laboratory.

    Here it is subjected to rigorous tests aimed at proving the absence of DON, aflatoxins, ochratoxins, pesticides, molds, staphylococcus, coliforms, salmonella and foreign bodies.

    9 - Dedicated storage

    Our three wheat cultivars are stored separately in unique batches, in order to be able to analyze their individual technological characteristics. This is how we manage to create the best blend.

    10 - Perfect mix for a better blend

    Chopin's alveograph, Brebender's farinograph, extensograph: these are just some of the technological tools used to control the technological characteristics of our wheat.

    To obtain the best blend, we start from the technological characteristics we desire for our flour (ability to develop gluten, protein percentage, extensibility and dough strength) and then define the different mix for each product in the ViVa range.

    11 - Stone milling… but natural lava stone

    We chose stone milling, but not just any one. We have chosen to use only natural lava stone from the slopes of Etna, the hardest that exists in nature to make millstones, which guarantees us the total absence of mineral residues in milling.

    Our stone performs only 80 revolutions per minute (in modern stone mills the speed is between 120 and 150 rpm), thus allowing the flour to come out at room temperature without alteration. In this way the grain does not overheat and keeps its nutritional and organoleptic characteristics intact.

     

    12 - Sifting

    We want ViVa to be a complete flour from a nutritional point of view, rich in fiber and whole wheat germ, we have decided not to produce "00" and "0" flour, but to start with a "type 1" sifting up to arrive at the integral.

     

    13 - Under strict control

    The purity of ViVa flour is certified: we constantly subject the product to microbiological tests and analyzes (filth test) to verify the absence of mineral particles and foreign bodies of any other nature.

    14 - A packaging that is up to the situation

    For our ViVa flour we have studied a very special package. The one bag is in fact with a triple layer, the innermost of which is made of cellulose paper for food, while the outer one is made of glossy mono coated paper. In this way, we allow the air to enter to let the flour "breathe", retaining its natural aromas and preserving them for the olfactory experience of our customer.

    15 - Rest

    Like all 100% natural raw materials, ViVa flour is also affected by stress during processing. For this reason, before being put on the market, we give it a rest period of two weeks so as to stabilize it in a completely natural way.