Our Stone-milled Flours

Stone-milled flour preserves the cereal organoleptic qualities intacts, as well as its nutritional benefits, the fiber, the mineral salts, vitamins and the vital germ.

Stone-milled
Soft Wholewheat

Stone-milled
Soft Wholewheat

Soft wheat flour is the most used in the production of bread and bakery products, both sweet and savory. Stone grinding preserves all the organoleptic characteristics of the grain of wheat.

Stone-milled
Durum Wholewheat

Stone-milled
Durum Wholewheat

Flour particularly suitable for the production of pasta. Stone grinding preserves all the organoleptic characteristics of the grain of wheat.

Stone-milled
Kamut Khorasan Wholewheat

Stone-milled
Kamut Khorasan Wholewheat

Stone ground flour rich in proteins, vitamins, minerals and trace elements, suitable for all uses in cooking, baking, pastry and pizzeria.

Stone-milled
Durum Cappelli Wholewheat

Stone-milled
Durum Cappelli Wholewheat

Stone-milled flour for a tasty alternative preparation of all baked goods, especially bread, pasta and pizza. Stone grinding preserves all the organoleptic characteristics of the grain of wheat.

Stone-milled
Wholewheat Spelt

Stone-milled
Wholewheat Spelt

Flour rich in mineral salts, fibers and vitamins, suitable for all uses in the oven and pastry. Stone grinding preserves all the organoleptic characteristics of the spelled grain.

Stone-milled
Wholewheat Barley

Stone-milled
Wholewheat Barley

Stone ground flour, ideal for the preparation of pasta, biscuits and focaccia. For bread making it is advisable to mix it 50% with flour type 00 to obtain a well-blistered dough.

Stone-milled
Wholewheat Rye

Stone-milled
Wholewheat Rye

Flour rich in fiber and protein and low in gluten, stone-worked, it is ideal for dark bread, biscuits and sweets. It can be mixed 50% with 00 flour to obtain a well-formed dough.

Stone-milled
Wholewheat Chickpea

Stone-milled
Wholewheat Chickpea

Stone ground flour, ideal for the preparation of pasta, and focaccia. For bread making it is advisable to mix it 50% with flour type 00 to obtain a well-blistered dough.

Durum Wheat
Special Flours