Whole soft wheat flour made from Italian wheat, produced in respect of traditional milling methods and developed to enhance the character, aroma and natural qualities of the final product.

[Protein 15%]

The flour is produced through a slow milling process that reduces mechanical and thermal stress, allowing better preservation of aromas, structure and the grain’s noble components, improving dough stability and performance.

The result is a whole wheat flour with a rustic and authentic profile, ideal for applications requiring strong character, digestibility and consistent quality.

Traditional Milling – La Ferté Millstones

Respect for traditional milling methods;
Rustic and authentic character of the finished product;
Slower milling process with reduced mechanical stress;
Better preservation of aromas, flavors and vitamins;
Presence of fiber and wheat germ.

Roller Milling

Consistent quality over time;
Greater dough stability;
Improved process control;
Reliability in professional production.

Ideal Use

Suitable for bread, pizza and rustic baked products with short to medium fermentation.

Organoleptic Characteristics

Pleasant and characteristic aroma and taste.

Formats / Packaging