Produced from the indigenous variety of Tuscan soft wheat, our flours are almost gluten-free (0.9% versus 14% of a conventional wheat) and are more digestible. Cold ground stone, Verna soft wheat retains its organoleptic and nutritional properties “from harvest to cooking”. The slow grinding (60-100 revolutions per minute compared to 350 for industrial cylinder grinding) favors the development of the phytase enzyme which facilitates the assimilation of calcium and other minerals that the grain contains.
Our flours are appreciated for the consistent flavor it gives to biscuits, pasta, sweets and bread.
