Flour

Flour, obtained from wholemeal stone grinding, with subsequent sifting of the soft wheat, obtaining from the milling, all body to stone, yes stands out for the scent, light color and a content in fiber corresponding to the trade name: - Flour of soft wheat Type 1 - with a W factor of about 130.

It is ideal for the preparation of all baked goods with short and medium leavening times. Its features rheological properties make it excellent for the preparation of focaccia, pizzas, homemade bread, desserts and dry pasta, mixed with the durum wheat flour.