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NATURAL WHEAT RICE FLOUR 500 GR

NATURAL WHEAT RICE FLOUR 500 GR

€1.35


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  • Availability: Out of stock
    Weight / Packaging: 500 gr
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Description

Rye flour obtained from rye grains is used in bread making. Rye creams can also be made.

Among cereals, it has the highest concentration of lysine.

Main constituents:
-mineral salts- iron, calcium, phosphorus, magnesium, potassium, nitrogenous substances (6%), high protein content (10 - 14%) and starch (65 - 70%)

-Proprietati:
-antisclerotic, emollient, energizing, blood thinner, laxative, sedative, refreshing, restorative, vitaminizing.

-How to use:
-bread (only rye or combined in various proportions with wheat flour).
-It is possible to make bread raised, leavened with brewer's yeast or unleavened (from flour kneaded with a little oil, water, salt from which cakes are made which are baked on a baking sheet or in a Teflon pan).

-decoction with 30 g of berries per 1 l of water (refreshing, emollient, laxative, fights giardia)

-rye bread, baked or uncooked (cf. wheat recipe) eaten regularly prevents arteriosclerosis and vascular diseases.

-In ENURESIS, a cake prepared from rye flour and very finely ground nettle seeds, 10 g per 1 kg of flour, is consumed in the evening.

-After kneading, leave for 20 minutes, then bake in the oven.

-Rye bran milk:
-5 tablespoons of rye bran are put with 300 ml of water heated to 38 degrees Celsius; leave for 20 minutes, then beat for 5 minutes, then strain through gauze, pressing well. It is a substantial milk. Germinated rye milk Take rye from the last harvest, choose foreign bodies, choose foreign grains, wash, soak for 48 hours, taking care to change the water in the morning and evening. Rinse well, place in an enamel pan, sprinkle with a little lukewarm water, cover with a dark plastic sheet and keep warm, making sure it is well clarified in the morning and evening. The thickness of the rye layer must not exceed 1 cm.

-The rye sprouts in 2 days in summer, and in winter in 4 days.

-It is considered that the rye is germinated when its corner is 1-2 mm.

-Germinated rye grains are rinsed in several waters, chopped, then put in hot water in the following proportion:
-100 g of grains in 350 ml of water, leave to warm for 7-8 hours (in the evening); these grains are then finely chopped (passed through a thick sieve), placed in a gauze bag, double or other natural fiber cloth (hemp or linen) and tied to the mouth; put this bag in a bowl, add lukewarm water and knead with your hands (like bread) for 15 minutes; the bag is then drained well, and the remaining liquid is the so-called "rye milk".

-Rye flour milk 2 tablespoons flour mix with 250 ml of water heated to 38º C. Beat with a fork 5 min., Then strain through gauze and consume sweetened. It can also be used in cold creams. It is especially recommended for the sedentary and the elderly.

-External:
- poultice of 125 g of rye flour and 250 ml of cold water; it is left to soak for 24 hours, then the mixture is put between two cloths and applied on the diseased region for anti-inflammatory, calming and resolving purposes, in various inflammations, contusions, abscesses, panarites, suppurations.

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