The family of all-purpose semi-wholegrain wheat flour from organic farming, perfect for the food-service world.
W 310/330 — P/L 0,63-0,68
Organic farming respects the agricultural ecosystem, taking advantage of the natural fertility of the soil in favor of biodiversity.
The ideal meeting point between the ease of processing of finer ground flour and the nutritional values of a wholegrain.
Stone grinding preserves the nutritional properties contained in the wheat germ in wholegrain and semi-wholegrain flours.
Semi-wholemeal type 1 soft wheat flour and Manitoba soft wheat flour
Excellent for pizza (Neapolitan pizza and pizza by the slice with the indirect dough method with 36/72 hours’ leavening), bread (bakery gourmet such as buns, bagels, focaccia and baguettes) and raised cakes such as panettones. Great also for sourdough productions.
Certified organic farming UE / NON UE
Store in a cool, dry place (max 24°C / 75°F)
Contains gluten. It may contain traces of soy
Organismo di Controllo Autorizzato dal MiPAAF IT BIO 006
Operatore controllato E 483 Agricoltura UE / NON UE