Flour which is ground in the new stone mill at the bio-dedicated mill in Marzeno di Brisighella. It is produced using a selection of organic and Italian “strong” wheat, thus guaranteeing a high leavening power and at the same time all the flavour and aroma of the bran parts of the wheat, whose nutrients are preserved by the stone milling and then transferred into what we eat.
Used 100% pure or skilfully mixed with other flours, it supports the professionals in medium and long leavening, bringing that “something extra” in terms of flavour and aroma. Ideal for fans of natural cooking from the Italian supply chain. Perfect for both sweet and savoury products, for bread-making in all its forms and for unconventional pizzas and pastries.