Soft Wheat Flour Type "1"

Ideal flour for fresh pasta, biscuit or leavened preparations, sweet or savoury. It perfectly replaces the 0 and 00 while maintaining a rustic and particular taste. Impalpable grain size with W between 300 and 320. Type "1" flour is obtained by grinding with natural stone: in this case the whole grain is ground without discarding any part from the wheat germ to the fibers contained in the bran. By sifting, the flour is sieved according to the chosen granulometry thus eliminating part of the bran and making it easier to process than wholemeal. It is perfect, also used in purity, for making bread, pizza and rustic focaccia, cakes and biscuits.