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Organic farmers since 1978

Organic biscuits with apple and cinnamon - fr950

Organic biscuits with apple and cinnamon - fr950

250g
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With organic Solina wheat grown in Italy and extra virgin olive oil.

Alce Nero organic apple and cinnamon biscuits are made using Italian Solina soft wheat flour, an ancient wheat variety with earliest evidence of its cultivation dating back to the early 16th century. It was used by the famous geneticist Nazareno Strampelli for numerous crosses with other varieties. The highly developed root system of this plant enables the grain to reach deeper soil layers.

The dough mix of this biscuit, free from eggs and butter, is made using extra virgin olive oil which ensures a perfect, crumbly texture, while the cinnamon and diced apple add to its deliciousness, making it perfect for breakfast.

  • Legal name

    Organic Solina wheat biscuits with apple, cinnamon and extra virgin olive oil (15%).

  • Ingredients

    "Solina" wheat flour* (57%), extra virgin olive oil* (15%), cane sugar*, diced apple* (7%), apple purèe* (5%), powdered skimmed milk *, raising agents (ammonium carbonates, sodium carbonates), cinnamon* (0.2%). *Organic.

  • Conservation method

    It is recommended that biscuits are stored in a cool, dry place away from light. Carefully close packet after opening.

  • Place of production

    Produced at the factory in: Gandola Biscotti S.p.A. via Lavoro e Industria, 1041 - 25030 Rudiano (BS) - Italy

  • Average nutrition declaration per 100 grams

    • Energy :1945kJ/463kcal

    • Fats :18g

      of which saturated :2.9g

    • Carbohydrates :67g

      of which sugars :22g

    • Fibre :2.2g

    • Protein :7.1g

    • Salt :0.29g

  • Allergens

    Contains gluten. Main contain other grains containing gluten, eggs, nuts and soybean and mustard.

It is our commitment to keep all legal information up to date, but you may find differences from the packaging actually available.

Narrative Label

Solina soft wheat is an ancient variety of wheat, the cultivation of which was first referenced in the early 16th century. Its hardiness makes it particularly suited to organic farming methods, while its height means it can effectively compete with weeds.Solina wheat is grown in the most suitable areas of central Italy.

Solina wheat is grown in the most suitable areas of central Italy. Particularly resistant to the cold, this cereal fares well high in the hills or low in the mountains (750-1200m).It is grown in accordance with organic farming regulations, with no use of any synthetic chemical products, and in rotation with legumes and other starter crops to exploit the residual soil fertility.

Making the dough involves two distinct phases. First, an emulsion is created using extra virgin olive oil and sugars to ensure that the end product offers the right crumbliness. This is then mixed with the flour. Once ready, the dough is inserted into the press where it is shaped with a mould. The biscuit is baked in the oven and then slowly cooled so as not to alter the final flavour of the product.

  • Characteristics

    Solina soft wheat is an ancient variety of wheat, the cultivation of which was first referenced in the early 16th century. Its hardiness makes it particularly suited to organic farming methods, while its height means it can effectively compete with weeds.Solina wheat is grown in the most suitable areas of central Italy.

  • Cultivation

    Solina wheat is grown in the most suitable areas of central Italy. Particularly resistant to the cold, this cereal fares well high in the hills or low in the mountains (750-1200m).It is grown in accordance with organic farming regulations, with no use of any synthetic chemical products, and in rotation with legumes and other starter crops to exploit the residual soil fertility.

  • Preparation

    Making the dough involves two distinct phases. First, an emulsion is created using extra virgin olive oil and sugars to ensure that the end product offers the right crumbliness. This is then mixed with the flour. Once ready, the dough is inserted into the press where it is shaped with a mould. The biscuit is baked in the oven and then slowly cooled so as not to alter the final flavour of the product.

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