Flours

We use wheat, Kamut®, spelt, corn, rice, oats and rye flours.

  • Kamut® ancient cereal cultivated in Mesopotamia 6000 years ago, has been recently rediscovered. It is rich in selenium, a precious element that reduces the formation of free radicals. It contains from 20 to 40% more proteins than common wheat. It presents higher percentages of amminoacids, lipids, vitamins and minerals, than common wheat. It is very digestible.
  • Spelt, an ancient cereal cultivated in Italy, was the main source of nourishment for the Romans.
  • Corn, originally from Mexico, was the food of Mayas and Aztecs.
  • Rice is considered to be the most balanced element in macrobiotic cooking: rich in mineral salts, vitamins and proteins.

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