Verdeluce Organics
Our Flour
Naturally Italian, Authentically Organic
Farro Flour Line
The Farro Flour is widely used for making sweets, pasta, and bread.
Baked goods made with farro flour are preferred over those made with whole wheat: while whole wheat bread often retains a bitter aftertaste, farro bread is much more aromatic and flavorful. Whole grain flour, compared to refined flour, is rich in fiber and contains higher amounts of phytic acid, which aids in the absorption of minerals such as magnesium, selenium, iron, and calcium. The most important water-soluble vitamins in whole grain flours include B1, PP, B5, B6, and vitamin E.
How To Use Farro Flour?
Organic Dicoccum farro flour can be used to prepare sweet and savory baked goods. It is recommended to use Dicoccum farro flour for pasta and for products that do not require excessive rising (such as cookies and tarts), while Farro flour is suitable for items that require greater leavening (such as bread and cakes). Mixing the farro flour with modern wheat flour in a 50% ratio improves workability and rising ability.
Einkorn Flour
Emmer is the most widespread variety, primarily grown in central regions. Its flattened spike usually has two grains, making it more productive.
Emmer Whole Wheat Flour
Organic Steel Cut Farro is rich in plant-based protein and dietary fiber, ideal for Vegan, Vegetarian, and Mediterranean diets.
Emmer Flour
Farro couscous is made through a special process: farro flour is mixed with water and rolled into spheres through friction.
Organic Wheat Flour
Sourced from certified organic soft white wheat and authentic organic durum semolina wheat imported from Italy, our 00 flour delivers the perfect balance of elasticity and tenderness ideal for artisanal pizza crusts.
Contact Us
Artisan Organic Grain
Grown in Italy | Heirloom Variety | Sustainably Farmed
Phone: 530.681.5635
Email: sales@verdeluceorganics.com
From the Heart Of Italy To Your Table
At Verdeluce Organics, we believe that great food starts with great people — stewards of the land, guardians of tradition, and artisans who understand that good things take time.