Whole wheat

Wholemeal soft wheat flour which, slowly ground with natural stone, keeps all its properties intact. It is a very valid alternative to "normal" flour and is less sieved than white or 00. It can be used pure or mixed with any other flour for sweet and savory preparations. In our mill the whole grain is ground and the bran is kept: this allows us to obtain the real wholemeal soft wheat flour. Unfortunately, in industrial plants designed for the production of 00 flour, the bran is discarded in the various steps and only at the end is it reinserted mixed with white flour. This process involves a double refinement of flour and bran which consequently causes the loss of the main nutrients for which its use in the kitchen is recommended.