There are two mills that work our grains, Az. Agr. Fornovecchino and Az. Agr. The Felciaione.
We have entrusted our wheat to them. Extraordinary flours come from their stone mills.
The stone grinding technique is the oldest and still unsurpassed in the production of high quality flour.
It is preferable to consume stone-ground flours, because the low speed of the mobile wheel maintains the temperature during milling and ensures that the flour does not run any risk, preserving its organoleptic and nutritional qualities to the best.
The germ and essential oils of the wheat grain mix with the starch part giving the flour an ivory white color: the most complex aromas, the greatest taste and the enhancement of many properties present in the wheat.
The stone mill respects the integrity of important substances such as fatty acids, fibers, proteins, vitamins (B1, B2, PP, B6, E), magnesium, calcium and other mineral salts.
The freshness of the product is ensured when the flours have been ground for no more than 6 months.
