Buckwheat and seeds
Semi-finished product for professional use made with type '0' wheat flour and the addition of linseed, sunflower seeds, toasted bran, wholemeal buckwheat flour, wholegrain spelt flour and oat flour. Ideal for bread and pizza. The ultimate in taste and wellbeing; a natural source of vitamins, minerals and rich in fibre. The result is a fragrant baked product with a full flavour and a delicately toasted aroma. Ensures an excellent end product shelf life. 100% natural, free from additives and flavourings.
Characteristics of the Flour
W320 - W340
Store in a cool and dry place.
You might also be interested in
find out which flour best suits your needs and... be inspired!
W320-W340 | Semi-finished product for professional use made with type '1' soft wheat flour, and the addition of wholegrain spelt flour, dried natural soft wheat yeast and toasted wheat germ. Ideal for bread and pizza.Discover
Spirulina with seeds
W290-W310 | Flour for professional use with the addition of Italian organic spirulina algae, sunflower seeds and hemp seeds. Ideal for bread, focaccia, pizza, bread sticks and fresh pasta.Discover
Durum wheat flour remilled semolina.Discover