Organic stone-ground flour - WHOLE-WHEAT

This flour is stone-milled, without any intermediate sifting, and it is characterised by a rich flavour due to the germ’s oils absorbed by the grain during the remixing stage. The important presence of the cortical parts lends to the product a high nutritional value. Thanks to the elevated presence of fibres, the bread products will be kept soft for a long time, while the bran part, when baked, will release its flavours. It is excellent as a partial refreshment of other flours in order to intensify flavours, taste and nutritional intake, in every kind of classical bread products.

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Rheological characteristics



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