Cereals, grains or cereal grains, are grasses - members of the monocot families Poaceae or Gramineae) cultivated for the edible components of their fruit seeds (botanically, a type of fruit called a caryopsis) - the endocarp, germ and bran. Cereal grains are grown in greater quantities and provide more food energy worldwide than any other type of crop; they are therefore staple crops. In their natural form (as in whole grain), they are a rich source of vitamins, minerals, carbohydrates, fats and oils and protein. However, when refined by the removal of the bran and germ, the remaining endocarp is mostly carbohydrate and lacks the majority of the other nutrients. In some developing nations, grain in the form of rice, wheat, or maize (i.e., in American terminology, corn) constitutes a majority of daily sustenance. In developed nations, cereal consumption is more moderate and varied but still substantial.
The word cereal derives from Ceres, the name of the Roman goddess of harvest and agriculture.
Flour is a powder made of cereal grains. It is the main ingredient of bread, which is a staple food for many civilizations, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history. Wheat flour is one of the most important foods in European and North American culture, and is the defining ingredient in most European styles of breads and pastries. Maize flour has been important in Mesoamerican cuisine since ancient times, and remains a staple in much of Latin American cuisine.
Flour contains a high proportion of starches, which are complex carbohydrates also known as polysaccharides. Leavening agents are used with some flours, especially those with significant gluten content, to produce lighter and softer baked products by embedding small air bubbles.
The production of flour has also historically driven technological development, as attempts to make gristmills more productive and less labor-intensive led to the watermill and windmill, terms now applied more broadly to uses of water and wind power for purposes other than milling.
Responsabile: Paolo Bassetti
Paolo Bassetti
6582 Pianezzo
091 858 18 89 - 079 204 69 90 - EMail
Members: single / einzeln / individual
Products: polenta flour and by-products, corn grains
Durum wheat flour, buckwheat flour
Corn-flakes of corn, spelled and chestnuts
Biscotti "maissotti"
Pizzoccheri Ticinesi, dried chestnuts and chestnut flour
Website: http://www.basset-ti.ch
E-mail:
Responsabile: Ilario Garbani
Ilario Garbani
6654 Cavigliano
091 796 29 67 - 078 709 48 85 - FAX 091 796 23 92 - EMail
Members: single / einzeln / individual
Products: Bona Flour (toasted corn flour)
Website: http://www.farinabona.ch
E-mail:
Molini Ticinesi Riuniti SA
6512 Giubiasco
091 857 88 88 - FAX 091 857 88 93
Members: single / einzeln / individual
Products: Flour bread for "Bread TICINO"
Whole wheat flour, stone grinding
Ancient flour " ticinese", stone grinding, OO flour from wheat fields Ticino
http://www.terreniallamaggia.ch
Terreni alla Maggia SA
6612 Ascona
Tel. 091 791 24 52 - FAX 091 791 06 54 - EMail
Members : singolo/einzeln/individual
Products : Eggs and poultry
Rise and rice products, sweet corn for polenta and other products from sweet corn
cereals (wheat, barley and others)
Potatoes, asparagus, other vegetables
fruits: apples, pears, plums, peaches, quinte, walnuts, chestnuts
Juices, jams, spirits and other fruits products
Liqueurs and vinegars
Oil
Website : http://www.terreniallamaggia.ch
E-mail :
