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In the 2000s, I had a recurring thought…
Meeting professional bakers every day, I realised that they only used conventional refined flours.
From that day on, my aim was to reintroduce organic flours into the diet, which contained fibre, vitamins and minerals.
Together with my collaborators we decided to produce a flour type 1, organic, semi-wholemeal, stone-ground with all the germ.
The greatest difficulty was precisely that of breaking the habits tied to working with refined flours.
The slow processing at low temperature made this flour a true work of art.
It was then that the AIDA family of flours was born.
The market immediately understood the value of my intuition and Aida continues to be a real revolution as well as the most popular product of Antico Molino Rosso.
Gaetano Mirandola.
W 200/220 — P/L 0,53-0,5
Type 1, organic, stone-ground semi-wholemeal with whole germ
W 240/260 — P/L 0,55-0,57
Type 1, organic, stone-ground semi-wholemeal with whole germ
W 320/330 — P/L 0,57-0,65
Type 1, organic, stone-ground semi-wholemeal with whole germ
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