A blend of 100% soft grains from climate selection, ground using the innovative process of augmented stone milling after careful optical selection of the best kernels and subsequent industrial calibration of the technological profile to ensure performance stability in a tasty and rich flour like the ones from the past. Soft wheat with ideal characteristics for the indicated type of finished product. Extreme purity and healthiness of the product guaranteed by the modern stone milling system. Storage: Keep in a dry and dark place. Processing: Augmented Stone Milling. After careful optical selection of healthy kernels, the wheat enters the mill following a process that combines the advantages of stone mills with those of cast iron cylinders, giving rise to flours rich in taste and nutrients like those from the past, but with the technological performance of modern flour. This unique milling and sifting process creates a line of flours with more fibers, 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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A blend of 100% soft grains from climate selection, ground using the innovative process of augmented stone milling after careful optical selection of the best kernels and subsequent industrial calibration of the technological profile to ensure performance stability in a tasty and rich flour like the ones from the past. Soft wheat with ideal characteristics for the indicated type of finished product. Extreme purity and healthiness of the product guaranteed by the modern stone milling system. Storage: Keep in a dry and dark place. Processing: Augmented Stone Milling. After careful optical selection of healthy kernels, the wheat enters the mill following a process that combines the advantages of stone mills with those of cast iron cylinders, giving rise to flours rich in taste and nutrients like those from the past, but with the technological performance of modern flour. This unique milling and sifting process creates a line of flours with more fibers, distinguished by state-of-the-art technological characteristics, introducing new standards of performance stability in doughs for bread, pizza, and pastries.
