Flour made from dried green peas ground with natural stone mills. Mulino Casarotto's legume flours are alternative products used in original preparations, in addition to other flours, particularly popular in vegetarian or vegan diets. Peas belong to the legume family and are renowned for their culinary versatility. Compared to other legumes, they contain a higher amount of water, but less protein, carbohydrates, and fiber. Despite this, their nutritional content is still high, making this product an excellent food, with very little fat, almost no fat, and a high diuretic, tonic, and energy-giving effect. But the richness of these small legumes lies in the presence of folic acid, combined with vitamin C and minerals such as potassium, calcium, iron, and magnesium. Directions for use: The flour can be used in sweet and savory baked goods in varying amounts from 10 to 30% in combination with wheat flour. Pea flour imparts a pleasant flavor, improves softness, increases protein content, and lowers the glycemic index of the products to which it is added. It can also be used to increase the "strength" (W) of gluten-containing flours (spelt, wheat, and Kamut), using a reduced amount of 1% in relation to the flour to be strengthened.