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Organic flour

Obtained from multiple varieties of ancient grains

Obtained from the stone milling of the ancient varieties of wheat such as durum wheat Senatore Cappelli, soft wheat Verna, spelled in the varieties Monococco, Dicocco and Spelta, rye and a mixture of antique soft grains (for example Sieve, Andriolo, Gentile Rosso). Semi-wholemeal flours are suitable for baking, for desserts and for the preparation of fresh pasta. The corn is also ground that gives origin to a mixed flour Bramata Fioretto.