This product is included in the following courses:

Whole wheat flour

This flour is best used in traditional breads, fresh pasta, pastries and other rustic baked products.


This is a type of whole wheat flour that has been milled by coarsely crushing the kernel between two rotating stones. In this flour are also present other important parts of the wheat: the bran and the germ, the noblest part of the grain.


The whole wheat flour stone ground looks rough to the touch and brown color. In the dough phase water’s absorption is greater than the traditional flours. The finished products have a rustic look and a distinctive smell of wheat.