The stone milling of the type 1 flour has the main characteristic of grinding the whole grain of wheat at a low processing speed.
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The stone milling of the type 1 flour has the main characteristic of grinding the whole grain of wheat at a low processing speed, thus maintaining the organoleptic and nutritional properties, thus giving the processed an authentic taste and a characteristic taste.
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Elastic and resistant gluten flour, ideal for long leavening dough.
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