The most ancient corn from le Marche which has been reintroduced thanks to small local farms. Its use is traditionally linked to the preparation of polenta, through it may also be used for making bread or cakes.
|Valori nutrizionali medi||x100g|
|Energia / Energy||1445Kj
|Grassi / Fat||1,9 g|
|– di cui Acidi grassi saturi / of which saturates||0,4 g|
|Carboidrati / Energy||73,3 g|
|– di cui Zuccheri / of which sugar||2,3 g|
|Fibre / Fiber||6,9 g|
|Proteine / Protein||9,67 g|
|Sale / Salt||0,01 g|
184 in stock
Why preferring stone-ground flour?
The old method of stone milling driven by water, together with the ability of the miller, is a guarantee of quality product. In this way, it is possible to obtain a whole flour that preserves all the parts of the grain. The germ and the essential oils give a grainy texture and a consistent colour to the flour. The slow turning speed of the millstone prevents an increase in temperature during the milling process, maininting all the essential nutrients and the typical organoleptic characteristics of the product. The result is a flour with high nutritional value, a typical flavour and an intense taste.
Our company is committed to reducing carbon dioxide emissions. All our choices aims at containing environmental impact: our mill is driven only by water, our local organic ingredients are certified; our packaging is fully recyclable.
Keep in a cold and dry place