Flour and eggs

Information

Type “1” and “wholemeal” soft wheat flour
Obtained by a selection of grains from
Romagna with traceability.
Particularly rich in fiber with a particle
size, (bigger than the traditional flour).
Great for the production of breads, pizza,
pasta, desserts and breadsticks.
Mixed with other flours to make it more
tasty and rich.
The products obtained from a stoneground
flour have more intense flavors
and fragrances, as well as being highly
digestible.

Characteristics