Flour – type “1”
100% Italian soft wheat flour – type “1”, stone-ground to better preserve the nutrients in the grain. A less refined flour, so it has more fibre than regular flour. Ideal for all cooking uses, both sweet and savoury.
Flour created to obtain the best results in bread-making, for the preparation of standard breads (such as homemade bread, Tuscan-style bread, hard dough bread, etc.), traditional pizza and focaccia, for which the dough can be left to rise for 4-8 hours, a variety of biscuits and cakes, Romagna-style piadina, and any other product that doesn’t require long rising times.
Soft WHEAT flour – type “1”
May contain: SOYBEANS, MUSTARD and LUPIN.