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Macinata a Pietra TIPO ‘1’ - Biologica

The stone-ground flour keeps an important presence of the cortical part, which lends to the product a high nutritional value. Thanks to the elevated presence of fibres, the bread products will be soft for a long time, while the bran part, when toasted, will release its flavours. It can be used mixed with other flours in order to intensify the flavour and the taste of the products.

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Rheological characteristics



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