Organic stone-ground flour - TYPE ‘2’

This is a type “2” flour, which contains a small part of the cortical portions of the grain. The stone-milling with an only solution and no intermediate sifting ensures a better remixing of the contents of the grain. The oils of the germ, absorbed by the grain, enrich this flour with aromatic notes. The fiber keeps the bread products soft for a long time, while the bran part lends an intense flavour which is released during the baking stage of products as the flatbread. This flour is excellent as a partial refreshment of other flours, in order to intensify flavours and taste.

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Rheological characteristics



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