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18wheat-Stone Ground Style High Extraction Flour-6KG

18wheat-Stone Ground Style High Extraction Flour-6KG

類歐洲石磨式低溫研磨
零添加、無燻蒸
保留完整營養素
適合製作吐司/歐式麵包/派皮/餃子皮/麵條/中式麵點等有口感的麵食點心

全館排除含運組，消費滿NT$1,500即享免運優惠！ on selected categories

NT$1,600

NT$850

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Description

日治時期至西元1960年間，臺灣小麥種植面積一度高達2萬公頃，但在二戰後麵粉大量進口，致使本土小麥的種植面積甚至縮減到20公頃，因此歷年來小麥皆需大量仰賴進口供應。

我們秉持復耕臺灣小麥與忠實呈現臺灣本土小麥真實原味的使命，從育種、收成、乾燥、磨粉等過程皆親力親為。

十八麥石磨式麵粉以類石磨製法，保留風味及麥香所在的麩皮，纖維含量較高，也保留更多的礦物質及營養素，散發國產小麥的真實風味。

【種植】

臺灣小麥生長期在每年10月中旬至隔年2月下旬，約130天；因於冬季種植又是水旱田輪作，病蟲害少，所以種植過程不需要使用農藥與除草劑，也不會有嘉磷賽等農殘疑慮。

【採收後處理】

將田間採收後的小麥進行初步篩選，並以循環式乾燥，降低含水率至12-13%。後續再經過多道物理性篩選，去除種皮、草枝、異物、土石，只留下最圓潤飽滿的小麥粒，並在採收後48小時進入恆溫恆濕的倉庫冷藏保存，確保每一粒小麥維持來自土地的風味與最好的新鮮狀態。

【製粉】

十八麥採接單生產，每週現磨。因小麥皆保存於恆溫恆濕的冷藏庫中，不需要經過藥物薰蒸。

將冷藏保存的整粒小麥(Whole grain)，以歐州類石磨式低溫慢磨，再過篩去除較大的麩皮，保留礦物質及富含營養素的小麥胚芽。

【蛋白質與灰份資訊】

石磨式高含量麵粉：蛋白質含量14.2%，灰份質含量1%。

石磨式全麥粉：蛋白質含量13.3%，灰份質含量1.6%。

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