Produced from the autochthonous variety of Tuscan soft wheat Verna, our flour is almost gluten-free (0.9% against 14% of a conventional wheat) and is more digest. Cold stone ground, the soft wheat Verna preserves its organoleptic and nutritional properties “from the harvest to the baking”.
The slow grinding (60-100 rpm against the 350 for industrial cylinder grinding) enhance the development of the enzyme phytase which eases the assimilation of calcium and other minerals that the grain contains.
Our flour is appreciated for its flavour that gives to biscuits, pastas, sweets and breads.
Tuscan soft wheat Verna. The slow grinding eases the assimilation of calcium and other minerals that the grain contains.