Monococcal spelled (small spelled), not genetically modified, whose origins date back to ten thousand years ago, cultivated in the 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.
Strength of gluten W18, has a more fragile and more digestible gluten than soft wheat, it 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.