Soft wheat flour type “2” made from 100% Italian wheat.

[W 260/280]

Soft wheat flour obtained from selected Italian wheat, characterized by a higher content of minerals, fiber, vitamins and wheat germ thanks to a milling process that preserves a larger portion of the grain’s noble components.

Compared to more refined flours, Type “2” offers a more intense aromatic profile with pronounced cereal notes and a structure suitable for applications requiring balance between strength, digestibility and character.

Particularly suitable for baked products with medium alveolation, where flavor, rustic character and product identity are desired while maintaining controlled 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 fermentation.

Organoleptic Characteristics

Pleasant and characteristic aroma and taste.

Formats / Packaging