Type 2 soft wheat flour made from 100% Italian wheat.

Soft wheat flour from Italian wheat, characterized by an even higher content of minerals, fiber, vitamins, and wheat germ, thanks to a process that better preserves the grain’s valuable components.

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

It is particularly suitable for products with medium aeration, where flavor, rusticity, and product identity are key, while maintaining controlled dough handling.

[W 260/280]

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.