Blend of 100% soft wheat from climatic selection, milled with the innovative augmented stone milling process after careful optical selection of the best grains and subsequent industrial calibration of the technological profile to provide stable performance to a flavorful and rich flour like those of the past. Soft wheat with ideal characteristics for the indicated finished product type. Extreme purity and healthiness of the product guaranteed by the modern stone milling system. Storage: Keep in a dry and dark environment. Processing: Augmented Stone Milling. After careful optical selection of healthy grains, the wheat enters the mill following a process that combines the advantages of stone wheels with those of cast iron cylinders, producing flours rich in taste and nutrients like those of the past, but with the technological performance of a modern flour. This unique milling and sifting process creates a line of flours with more fiber, distinguished by state-of-the-art technological characteristics, introducing new standards of performance stability in doughs for bread, pizza, and pastries.
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Blend of 100% soft wheat from climatic selection, milled with the innovative augmented stone milling process after careful optical selection of the best grains and subsequent industrial calibration of the technological profile to provide stable performance to a flavorful and rich flour like those of the past. Soft wheat with ideal characteristics for the indicated finished product type. Extreme purity and healthiness of the product guaranteed by the modern stone milling system. Storage: Keep in a dry and dark environment. Processing: Augmented Stone Milling. After careful optical selection of healthy grains, the wheat enters the mill following a process that combines the advantages of stone wheels with those of cast iron cylinders, producing flours rich in taste and nutrients like those of the past, but with the technological performance of a modern flour. This unique milling and sifting process creates a line of flours with more fiber, distinguished by state-of-the-art technological characteristics, introducing new standards of performance stability in doughs for bread, pizza, and pastries.
