Type 0 soft wheat flour, Type 1 stone-milled soft wheat flour, whole spelt flour, rye flour, whole Khorasan wheat flour (Kamut®), re-milled durum wheat semolina, toasted soft wheat bran, inulin, golden flaxseed flour, oat flour, rice flour, buckwheat flour, sourdough.

[W 300/320]

Flour obtained from a selection of soft wheat and ancient grains, designed to enhance dough structure, aroma, and nutritional value. The presence of rye, flax, oats, spelt, and Khorasan wheat (Kamut®) increases the content of minerals, fiber, vitamins, and wheat germ, giving the product an intense aromatic profile and a distinctive rustic character. Thanks to its composition, it is particularly suitable for well-aerated products where character, complexity, and digestibility are desired, while maintaining good dough handling.

Traditional stone milling with La Ferté millstones:

• Respect for traditional milling practices;
• Rustic and authentic character of the final product;
• Slower milling process with reduced mechanical stress;
• Better preservation of aromas, flavors, and vitamins;
• Naturally rich in fiber and wheat germ.

Cylinder milling:

• Consistent quality over time;
• Greater dough stability;
• Improved process control;
• Reliable performance in professional production.

Ideal for rustic bread and pizza, with medium to long fermentation.

A pleasant and characteristic aroma and flavor.