OUR CEREALS

 

 
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Enkir
Cereals 23 April 17
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THE IMPORTANCE OF CEREALS: OUR CEREALS...

The family of graminaceous plants, to which cereals belong, is particularly numerous and prolific: In fact, approximately five thousand species exist. The types of graminaceous plants able to supply flour are known as “cereals,” in memory of Cerere, an ancient Italic goddess, worshiped by the Romans. Considering their complete form (not refined) these graminaceous plants can boast an equilibrated composition of proteins, sugars, fats and mineral salts. Furthermore, they contain various vitamins such as vitamin B (B1, B2, etc.) and PP. Unfortunately, in less than one century our civilization has completely modified the potentiality of these cereals. In fact, the habit of refining is becoming more and more diffused and the use of steel rollers in modern mills, makes flour whiter and rich in calories, but poor when considering the elements contained in the external layers of the grains or germs, eliminated by the refining process. There is definitely a reduced consumption of barley, rye, spelt and kamut in our country, although some attention is still placed on rice, wheat and maize even if less consumed compared to the past and preferred as "poor" flour, in other words massively refined. For this reason we mill ORGANIC products by using NATURAL STONE thus obtaining genuine, nutritious UNREFINED flour rich in germs and raw fibres, for a diet rich in bio nutritional principles.

 

WHEAT MEAL

Consumption of natural stone milled wheat meal provides our organism with proteins and fats (few and prevalently unsaturated), vitamins, minerals (including calcium, iron, phosphorus, iodine, magnesium, potassium) and enzymes.

It has remineralizing, refreshing and anti-inflammatory properties and should be included in our daily diet especially whilst going through health problems, excessive tiredness (physical  or mental), nervous breakdown, as well as during phases of our life when our organism undergoes particular strain (pregnancy, breast feeding, growth, puberty and menopause).

Regular use of natural stone milled wheat meal helps prevent heart disease.

The germ inside our stone milled flour encloses precious nutritive substances such as (proteins, vitamins, enzymes and mineral salts ).

We produce different types of stone milled organic wheat meal flour:

Sifted

sifted (white) soft wheat flour. Great for just about everything : bread, pasta , pizzas, cakes, biscuits, bread sticks, etc.

Sieved

flour for medium - low leavening, containing the finest part of bran ( fine bran). Used for making bread, bread sticks, biscuits, etc.

Milled

milled whole grain flour. A very tasty, low leavening flour full of aroma. Ideal for biscuits, wholemeal bread, tarts, pies, etc.


SPELT

Spelt is surely one of the cereals we know less about and consequently consume less. When comparing soft wheat to spelt we can see that the nutritional value is quite similar and contains: proteins, fats, vitamins (A, C, and B group), phytic acid, mineral salts (calcium, cobalt, iron, phosphorus, magnesium, manganese, potassium, copper, selenium, sodium) and fibre. Due to its composition, spelt has antianaemic, laxative, tonic and refreshing properties. It is characterized by distinct antioxidant properties (selenium and phytic acid prevent the formation of free radicals). Being rich in fibre makes it useful for weight-reducing diets, whilst the iron and calcium it contains is useful for those who do a lot of sport and for those who suffer of osteoporosis. From a botanical aspect, it belongs to the Triticum genre like wheat meal, in fact it takes the scientific name of T.monococcum, T.dicoccum, T.spelta.

It distinguishes itself from durum wheat and soft wheat because the pericarp, or external layer, adheres to the grain as for barley and oats. In regards to soft wheat, it proves to be a less demanding plant because it adapts to relatively poor terrains and resists the rigid climatic conditions typical of the high altitudes in which it grows. No weed killers or synthetic chemical products are required nor phytosanitary treatments. After undergoing the decortication process, spelt can be consumed in grains, to substitute rice, for instance.
Spelt flour is excellent for just about anything and can substitute soft wheat flour.

We have Spelt in grains as well as two types of flour:

  • Wholemeal spelt flour: It has a rich taste and lovely aroma ideal for biscuits, bread, tarts and other yeast-based products.
  • Sieved (white)spelt flour: Ideal for bread, pasta, pizza, cakes, etc.

RYE
Although incorrect, this cereal is traditionally considered a poor foodstuff. Present since the Bronze Age or perhaps even earlier, its history probably began as a wild plant in barley and wheat fields. Rye has very important nutritional properties:

it contains carbohydrates, proteins, mineral salts (iron, calcium, phosphorous) vitamins (B group) and is rich in fibre and lysine; an essential amino acid which other cereals lack. Being rich in fibres and containing less calories than other cereals makes it a useful food for weight-reducing diets.

We produce two types of Rye flour: wholemeal and sieved, both suitable for bread, pasta and biscuits.

KAMUT
Kamut is an ancestor of durum wheat. Regarding cultivations, it has not undergone any changes for millenniums. Kamut is cultivated organically by following strict methods, respecting the modern desire for a natural diet. Unlike common wheat, kamut, together with the products obtained from kamut, contains noble proteins, unsaturated fats and a very high content of mineral salts and minerals. There is also a relevant amount of selenium present in kamut (its antioxidant properties help protect our organism ) which is considerably higher than in traditional cereals.

We are authorized dealers of Kamut wheat. We mill Kamut by using natural stone obtaining sieved flour ideal for pizza, pasta, bread, etc.

 
"8 ROW" MAIZE OR "KING’S MAIZE"

This variety of "Maize" is cultivated by our trustworthy peasants in the Langhe hills. The "8 Row" maize plant has only one cob with eight rows of kernels (from where it gets its name) whilst modern maize plants have 2-3 cobs with 18-20 rows.
The kernel is (see page FOTO of our site) flat, heart-shaped, and with an intense yellow-orangey colour. "8 Row" maize polenta has a definitely sweeter and smoother taste when compared to other types. 
"8 Row" maize is also called "King’s" maize. In fact, according to historical notes, it was first cultivated by King Vittorio Emanuele II, King of Italy, on his hunting grounds in Pollenzo, in the province of Cuneo.

"8 Row" maize has not undergone any kind of genetic modification and is cultivated by following natural methods and with no additional treatments. It is milled by means of natural stone thus obtaining a wholemeal flour capable of maintaining unaltered its taste, aroma and genuineness.


We produce two types of Maize flour: thick milled "8 Row" Maize and fine-grain "8 Row" Maize; both come from certified, organic cultivations.

BUCKWHEAT
Although buckwheat is usually considered a cereal, it is not actually a graminaceous plant.. In fact, it belongs to the family of polygonaceae It has gained the title of cereal because it is very similar to real cereals from a nutritional point of view and because of its use in the preparation of food . Buckwheat also grows in very poor terrains and has a very short biologic cycle (spring-summer.) During its growth, it chokes weeds and moreover cultivations cannot be stimulated by fertilizers (leaves would develop in excess and consequently not favouring the seeds) with no need to intervene with synthetic chemical products. Apart from being cultivated, buckwheat still grows spontaneously in some regions of northeast Europe (particularly in Poland and Russia) and for a long time it has been one of the base cereals of in all of Eastern Europe, where it was mainly used as flour, often mixed with legume and chestnut flour. In Italy cultivations are diffused in some areas of the mountains, especially in South Tirol and Valtellina, where it is used to prepare polenta. Buckwheat is a very balanced food and has a very high protein content. It contains vitamins (groups B,E,P) mineral salts (calcium, iron, phosphorous, magnesium, copper) and essential amino acids (lysine and tryptophan) which are usually poor in cereals. It has energetic, strengthening, remineralizing, tonic and heating properties (considered suitable especially in the cold season.) These properties make buckwheat appropriate for people who do a lot of sport, convalescents, during pregnancy and breast feeding, as well as during growth in general. The grain contains rutina, a glycoside that protects and reinforces blood vessels. Buckwheat’s grains are soft and cook more rapidly compared to those of other cereals.
 

ENKIR
Enkir is a "dressed" cereal which belongs to the diploid species, domesticated in the Near East 10-12000 years ago. It is considered the father of cereals and still grows spontaneously nowadays in some regions of the fertile half-moon (Turkey and Iran.) It is considered a fundamental species for the birth of agriculture and has an excellent natural tolerance to diseases and stress. It adapts well to different or marginal crop environments requiring little use of fertilizers. It is also highlighted as being the real organic cereal. It has a high protein content, with an average of 18 percent (reaching up to 24 percent) and a high quantity of carotenoids, which are efficient antioxidants and have an important role in the function of cells. Enkir flour has a natural yellow colour.

We produce natural stone milled Enkir flour ideal for making.

PASTA, BREAD AND BISCUITS .
Its particular taste is enhanced in simple preparations..

 

PLEASE DO NOT HESITATE TO CONTACT US FOR ANY FURTHER INFORMATION, WE ARE ALWAYS AT YOUR DISPOSAL !!!.

Tel. +39 0141 88129 - info@mulinomarino.it or AREA CONTATTI

Marino Felice SNC di Marino Ferdinando e Flavio
Via caduti per la patria, 41 - 12054 Cossano Belbo (CN)
Partita iva e codice fiscale : 00608690046