Type 1 soft wheat flour, produced through a process that preserves a higher proportion of the grain’s valuable components compared to more refined flours.

It is characterized by a higher content of minerals, fiber, vitamins, and wheat germ, which give the dough greater structure, aroma, and nutritional value.

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

[W 270/300]

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 bread, pizza, and savory baked goods, with short to medium fermentation.

A pleasant and characteristic aroma and flavor.