Flour stone type 2


Flour obtained by grinding of fine grains in the province of Arezzo, whose seed was kept inside, after being reduced to flour using a unique technique of stone grinding (whole wheat flour) the next stage of processing involves the passage in cheesecloth. Specifically designed for the high amount of fiber that elevates the quality of the final product.

Indications for Use

The stone ground flour, which keeps intact the content of vitamins and unsaturated fatty acids of the germ, are ideal for the production of homemade breads.



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