The selected cereals are ground slowly, to preserve the natural elements and
aromas of the grain. Grinding with a grinding wheel combined with mechanical
transport makes it possible to release and preserve the mineral, protein and
vitamin fractions contained on the periphery of the grain as well as a large part
of the wheat germ.
• Hence the exclusive taste qualities of original breads with distinctive flavours.
• It possible to obtain breads with coloured, honeycombed crumbs, with
typical and pleasant flavours in the mouth.
- Protein: 11%
- Ash: 0.75% - 0.9%
The ash percentage in flour refers to the amount of mineral content remaining after the flour is burned. It is a measure of the flour's purity and how much of the outer bran and germ has been retained in the milling process. The higher the ash content, the more of the whole grain is included in the flour.
