€4,350.00Regular price-€450.00€4,800.00Price
Special Products
Featured Products
Red flour of valtellina superior quality - 500 g
MS R01
€2.40
Tax included
STONE-MILLED GRANOTURCO FLOUR RECEIVED FROM HIGHER QUALITY WHEAT GROWED IN VALTELLINA CHARACTERIZED BY THE VIVID RED COLOR AND EXCELLENT TASTE DOSAGE FOR 4/5 PEOPLE BAKE FOR 45 MINUTES
STONE-GROUND CORN FLOUR FLOUR MADE FROM SUPERIOR QUALITY WHEAT GROWN IN VALTELLINA CHARACTERIZED BY BRIGHT RED COLOR AND EXCELLENT FLAVOR
MS R01
18 Items
Customers who bought this product also bought:
The Honey Crystallization ProcessAny honey can occur in the crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honeys, which generally tend not to crystallize.Honey crystallization is a natural process that can occur over time. When honey contains more glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals spread through the honey, giving the solution a thicker, grainier consistency.The speed and extent of crystallization depend on various factors, including temperature and honey composition.Crystallization can take days to weeks to fully develop.
€8.60Price
The Honey Crystallization ProcessAny honey can occur in the crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honeys, which generally tend not to crystallize.Honey crystallization is a natural process that can occur over time. When honey contains more glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals spread through the honey, giving the solution a thicker, grainier consistency.The speed and extent of crystallization depend on various factors, including temperature and honey composition.Crystallization can take days to weeks to fully develop.
€8.60Price
The Honey Crystallization ProcessAny honey can occur in the crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honeys, which generally tend not to crystallize.Honey crystallization is a natural process that can occur over time. When honey contains more glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals spread through the honey, giving the solution a thicker, grainier consistency.The speed and extent of crystallization depend on various factors, including temperature and honey composition.Crystallization can take days to weeks to fully develop.
€8.60Price
The Honey Crystallization ProcessAny honey can occur in the crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honeys, which generally tend not to crystallize.Honey crystallization is a natural process that can occur over time. When honey contains more glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals spread through the honey, giving the solution a thicker, grainier consistency.The speed and extent of crystallization depend on various factors, including temperature and honey composition.Crystallization can take days to weeks to fully develop.
€8.60Price
STONE-MILLED GRANOTURCO FLOUR RECEIVED FROM HIGHER QUALITY WHEAT GROWED IN VALTELLINA CHARACTERIZED BY THE VIVID RED COLOR AND EXCELLENT TASTE DOSAGE FOR 4/5 PEOPLE BAKE FOR 45 MINUTES