Soft wheat flour type “1” – semi-whole flour obtained through a milling process that preserves a higher proportion of the grain’s noble components compared to more refined flours.

[W 270/300]

Characterized by a higher content of minerals, fiber, vitamins and wheat germ, giving the dough greater structure, aroma and nutritional value.

Suitable for applications requiring good alveolation and balanced crispness, delivering a well-defined wheat aroma and reliable performance in professional production.

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 bread, pizza and rustic baked products with medium to long fermentation.

Organoleptic Characteristics

Pleasant and characteristic aroma and taste.

Formats / Packaging