Soft wheat flour Ancient autonomy variety (non genetically modified GMO grain), cultivated in Maremma without the use of fertilizers and herbicides, with cultivation practices involving 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.
Natural value of low gluten W108, is indicated to avoid the development of gluten sensitivity created by “strong flours”.
Ideal for bread baking with sourdough sourdough (bread, mash, pizza, etc.) and for dry pastry products.