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MACINA D'ALTRI TEMPI
SOFT WHEAT FLOUR AND ITALIAN ANCIENT CEREAL WITH MORE FRAGRANCES, FIBERS, VITAMINS AND GERM, THE RESULT OF THE SYNTHESIS AMONG TRADITION, AUTHENTICITY AND RUSTICITY OF THE GRINDING STONE AND THE QUALITY CONSISTENCY OF TRADITIONAL GRINDING.
LA FERTÈ ANCIENT STONE GRINDING
- Tradition and authenticity
- Unrefined aspect of the finished product
- Grinding slower
- Improved preservation of smell and vitamins
- Fiber and wheat germ
CYLINDER GRINDING
- Quality consistency
- Greater dough stability
- Better control of the process
MIXTURES OF FLOUR GROUND AS IN THE PAST.
DIFFERENT MIX, UNIQUE TASTE.
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Flour "Type 0"
10 pcs 1 kg. 2 pcs 5 kg.For well alveolated rustic products.USE:For well alveolated rustic products.SHIPPING EXCLUDED
Flour multigrain
10 pcs 1 kg. 2 pcs 5 kg.Excellent for well-cellular products.With antique cereli: rye, flax, oats, spelled and kamut (khorasan).With more minerals, fiber, vitamins and wheat germ.USE:For bread and rustic pizza. Rising average - longSHIPPING EXCLUDED
Wholemeal flour
10 pcs 1 kg. 2 pcs 5 kg.High in vitamins and wheat germ fibers.For larger products and soft. Intense wheat aroma.USE:Smell and taste pleasant and characteristicSHIPPING EXCLUDED
Flour "type 2"
10 pcs 1 kg. 2 pcs 5 kg.Even more minarali salts, fiber, vitamins and wheat germ.For products having a medium aleolatura. Most cereal aroma.USE:Smell and taste pleasant and characteristicSHIPPING EXCLUDED
Flour "Type 0" with Hemp
10 pcs 1 kg. 2 pcs 5 kg.To improve the noble nutritional values.USE:For bread and rustic pizza. average leavening.SHIPPING EXCLUDED
Form.1 kg flour "type 1"
10 pcs 1 kg. 2 pcs 5 kg.For products with more minerals, fiber, vitamins and wheat germ.Excellent for well alveolated also crispy products. wheat aroma. USE:for bread and rustic pizza. Rising middle / longSHIPPING EXCLUDED
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