Organic soft wheat whole grain flour

Description

Organic whole grain soft wheat flour, derived from the milling of organically grown soft grains from an entirely in-house certified supply chain.

It is derived from modern soft grains, and therefore it contains greater amounts of gluten, which gives it greater “strength” in doughs i.e. a higher liquid absorption capacity.

Having greater elasticity and resistance to leavening, modern soft grain flour is usually used for long leavening doughs since its characteristics prevent the dough from “deflating”: bread, pizza, cakes (panettone, colomba, croissants..) even in combination with organic ancient grain flours in order to achieve a nutritionally perfect result.

Compared with type 1 and 2 flours, the whole grain flour preserves more of all the parts-starch, bran, and germ-of the grain and is therefore the most complete.

Slow-rotation stone-ground whole grain flour

Our organic flours are ground by natural stone, thanks to millstones made of granite imported from nearby France, in our slow-turning mill.

As the grains are not heated during milling, our process allows us to maintain all the nutritional characteristics of the resulting flours.

This way we spend more time on the production, but as with all good things produced with love … we take the time to make them in the best way possible.

Sourced from our in-house certified organic supply chain

Our entire organic supply chain is based in the green hills of the Umbrian Apennines, but above all it is an exclusively in-house supply chain.

It means we have full quality control of every stage of production, from sowing to harvesting, from milling to packaging.

This is a further guarantee of the traditional values already inherent to organic farming: no chemical treatments, no improvers or preservatives, respect for the earth, and the safety and wholesomeness of the food produced.