Multigrain soft wheat flour “M” – soft wheat flour type “0”, stone-milled soft wheat flour type “1”, whole spelt flour, rye flour, whole Khorasan wheat flour (Kamut®), re-milled durum wheat semolina, toasted wheat bran, inulin, golden flax flour, oat flour, rice flour, buckwheat flour and sourdough.

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Flour obtained from a selection of soft wheat and ancient grains, developed to enhance dough structure, aroma and nutritional richness. The presence of rye, flax, oats, spelt and Khorasan wheat (Kamut®) contributes to a higher content of minerals, fiber, vitamins and wheat germ, giving the final product a rich aromatic profile and a distinctive rustic character.

Thanks to its composition, it is particularly suitable for well-developed, open-crumb baked products where flavor complexity, character and digestibility are desired, while maintaining good dough handling.

Traditional Stone 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 rustic bread and pizza with medium to long fermentation.

Organoleptic Characteristics

Pleasant and characteristic aroma and taste.

Formats / Packaging