The Alce Nero chickpeas flour is produced with chickpeas grown in Italy.
The chickpea is a perfect legume for grinding of Asian origin, among the most widespread in the world. It needs little fertile soils and has a strong drought resistance. It is characterized by a high content of proteins and fibers, and the flour that is obtained from it is naturally gluten-free. Chickpeas used for Alce Nero chickpeas flour are grown exclusively in Italy. The chickpeas stone milling flour allows to obtain an irregular grain size.
It is naturally a source of fiber and protein and ideal for the preparation of farinate, biscuits, pancakes and felafel.
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The chickpea is a legume of Asian origin, among the most common in the world. It can be grown in low fertility soil and is highly resistant to drought. It has a high protein and fibre content, and the flour that derives from it is naturally gluten free.
The chickpeas used to produce Alce Nero chickpea flour are grown exclusively in Italy.
Alce Nero chickpea flour is stone ground. Stone grinding is the oldest form of milling there is. The chickpeas are crushed and ground as they pass through two rotating millstones. The slow grinding process helps to retain the nutritional properties of the original product. Stone grinding also results in flour with an irregular grain size.
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