Organic Ancient Grain Flour Type 2 Tuscany Mill Val d'Orcia

The first flour produced at the Val d'Orcia mill thanks to stone grinding. The particular processing allows to grind the whole grain without eliminating any part.

Through a step called sifting, i.e. a sieving operation, the flour is separated according to the size of the "granules".

Type 2 flour contains a greater quantity of bran and wheat germ, the parts richest in nutrients.

This flour is suitable for making baked goods, desserts, pizza and homemade pasta.

::- PROCESSING -::

The main feature of stone grinding is that of grinding the entire grain of wheat with a low processing speed which reduces the overheating of the millstones and therefore of the flours without affecting their lipid-vitamin properties. Furthermore, by grinding the whole grain of wheat, the germ that is found on the outside is also preserved. Wheat germ contains particularly precious nutrients such as group E and group B vitamins, mineral salts such as phosphorus, potassium and magnesium, fibers and antioxidants which would inevitably be lost with the industrial refining process.
The products obtained from stone-ground organic flours guarantee a healthier and more balanced diet and preserve an authentic taste and a characteristic flavour.

::- Varieties -::

Gentil rosso, Frassineto, Andriolo, Inalettabile, Sieve

::- format -::

1Kg, 5Kg with 6 months storage

25 kg with a 3-month storage period