Stone-ground Wholemeal wheat flour
High in Fiber, Source of Protein
- Stone-ground type "1" wheat flour *.
* The flour has been treated with L-Ascorbic Acid, which has a technological function. There is no trace of it once the product is cooked and therefore it does not need to be declared on the label.
It may contain traces of milk, eggs, soya, sesame seeds and lupins.
Wheat is the most important grain for human nutrition, due to its wide use in bakery, pastry and fresh pasta. With its specific, traditional stone ground processing, the flour is characterized by an irregular granulation, a high content of bran and the preservation of the precious wheat germ.