Soft wheat flour (not genetically modified NO GMO), cultivated in Maremma without the use of fertilizers and herbicides, with cultivation practices that involve rotation and green manure.
Stone-ground to best preserve the organoleptic qualities
Type 2 semi-integral.
During the milling process only the outer part of the bran is eliminated, preserving all the germ and the bran, and thus maintaining the important substances such as insoluble fibers, vitamin E, proteins, vitamins (B1, B2, PP, B6) magnesium, calcium and other mineral salts.
Strength of gluten W45, is indicated to avoid the development of gluten sensitivity created by “strong flours”.
Particularly suitable for the production of sweets, with a pleasant biscuit aftertaste