Quality Italian flours for bread, pizza and desserts

Lentil flour is the product obtained from the grinding of lentils, freed from impurities. The

lentil (lens culinarism), coming from Tuscany and Umbria (guaranteed chain), is transformed from

Stone molino without added antimicrobial substances, preservatives, dyes, additives or adjuvants

technological. The lentil is rich in mineral salts and vitamins and has low glycemic index.

Tender wheat flour, or flour, is the product obtained from grinding and tender grain tap, freed

From impurities, and compliant with Law No. 580 of 04 July 1967 and subsequent amendments. Production occurs respecting the

Naturalness of the raw material, without adding antimicrobial substances, preservatives, dyes, additives or adjuvants

technological. Strict quality controls are performed daily in the internal analysis laboratory both on wheat and on the

Flour. The molitoria and baked grain qualities and baked flour qualities are ascertained.

The tender wheat flour, or flour, is the product obtained from grinding and tender grain tap, freed from impurities, and compliant with Law No. 580 of 04 July 1967 and subsequent amendments. The "Verna" tender cultivar wheat, from Tuscany is transformed by the stone mill without added antimicrobial substances, preservatives, dyes, additives or technological adjuvants. The flour maintains the organoleptic and nutritive properties of the grain, the main feature is the low content in gluten. Rigorous quality controls are performed daily in the internal analysis laboratory both on wheat and on flour. The molitoria and baked grain qualities and baked flour qualities are ascertained.