All of our flour sack, our grain, of our fields!
Wheat flour type 2 stone ground. Organic product. The type 2 flour has excellent nutritional characteristics and is easier to work with than with whole wheat flour. A good compromise for a natural bakery.
The main characteristic of stone mill is to mill the whole grain at low speed that reduces overheating of the millstone and flour without damage lipid vitamin property. Milling the whole grain we can also preserve germ in the external part. Grain germ contains nutritional substances really valuable as vitamin E and B, mineral salts as phosphorus, potassium and magnesium, fibers and antioxidant that, with industrial refining process would be lost.
Products obtained by organic stone milled flour assure a more wholesome and wellbalanced nutrition, and preserve an authentic taste and characteristic flavor.
Nothing compares to industrial flour: you must try it to believe it!
|Quantity ::||1 Kg|
|Origin ::||100% Italy|
|Region of Origin ::||Italy - Tuscany - Siena|
|Variety ::||Ancient grain - Verna|
|Ingredients ::||stone-milled wheat|
|Indication ::||Preparation of bred, pizza, pasta, shortcake, pie and cookies|
|Storage ::||Cool dry place|
|Manufacturing Process ::||Stone-ground flour|
|NUTRITIONAL VALUES (for 100 g of product)|
|Energy [Kcal] ::||364|
|Fatty [g] ::||1,5|
|Saturated Fatty Acids [g] ::||0,3|
|Total Fibers [g] ::||6,5|
|Salt [g] ::||0,005|
|Proteins [g] ::||11,9|
|carbohydrates [g] ::||72,6|
|of which Sugars||0,5|