Macina d'altri tempi


Soft wheat flour and Italian ancient cereal with more fragrances, fibers, vitamins and germ, the result of the synthesis between tradition, authenticity and rusticity of the grinding stone and the quality consistency of traditional grinding.


La Fertè ancient stone grinding

  • Tradition and authenticity
  • Unrefined aspect of the finished product
  • Slower grinding
  • MImproved preservation of smell and vitamins
  • Fiber and wheat germ

Cylinder Grinding

  • Quality consistency
  • Dough greater stability
  • Better control of the process

MIXTURES OF FLOUR GROUND AS IN THE PAST.

5 DIFFERENT MIX, UNIQUE TASTE.

Flour "Type 1"

For products with more mineral salts, fibers, vitamins and wheat germ. Excellent for hole-riddled and crispy products. Wheat aroma.

Flour "Type 2"

Higher amount of mineral salts, fibers, vitamins and wheat germ. For medium hole-riddled products. Intense wheat aroma.

WHOLE WHEAT FLOUR

High in fiber, vitamins and wheat germ. For solid and softer products. Intense wheat aroma.

MULTIGRAIN FLOUR

Excellent for hole-riddled products. With basic cereals: rye, flax, oats, spelt and kamut (khorasan). For products with more mineral salts, fibers, vitamins and wheat germ.

FLOUR TYPE "0"

For well hole-riddled unrefined products.

HEMP FLOUR TYPE 0

To improve the most important nutritive values




Macina
d'altri tempi

L'arte bianca
biologica