Flour with a high fibre and mineral salt content, obtained from "antique" Italian grains (Rieti, Terminillo, Gentilrosso and Verna varieties), with low protein content. Ideal for artisan baking, highly elastic and pliable for typical bread and cake recipes, with a high organoleptic quality and flavour.
AVAILABLE FORMATS: 25 kg
SUITABLE FOR LEAVENING: short
SUITABLE FOR GRINDING: direct/indirect and with natural yeast