Wholemeal oat flour
Rich in fiber, it is suitable for many types of preparations, especially bread, biscuits and desserts. It is generally mixed with other flours.
Wholemeal buckwheat flour
Ideal flour for the preparation of fresh pasta and focaccia. For bread making it is advisable to mix it 50% with flour type 00 in order to obtain a well-rounded and tasty dough.
Wholemeal rice flour
Rich in fiber and protein and low in gluten, it is ideal for cakes, biscuits and sweets. It can be mixed 50% with 00 flour to obtain a well-formed dough.
Wholemeal rye flour
Flour rich in fiber and protein and low in gluten, it is ideal for dark bread, biscuits and sweets. It can be mixed 50% with 00 flour to obtain a well-formed dough.
Organic gluten
Easy to use and long-lasting, it is ideal for the preparation of seitan, protein-rich baked products such as bread, pizza, focaccia or to strengthen excessively weak flours.
