Wholemeal Rye Flour

Wholemeal Rye Flour

Obtained by milling the whole grain of organic rye. Its most common use is in black bread, but it can also be used for other baked products both salty and sweet, preferably mixed with other flours. Rich in mineral salts such as sodium, potassium, calcium, iodine and fiber.

Flour

Obtained from the milling of the respective cereals or seeds all cultivated following the organic farming method, each with its peculiar nutritional properties and sensory characteristics. Packaged in ATM (modified atmosphere) to guarantee better preservation, thus preserving taste and nutrients. Ideal for varying one's diet and for preparing many sweet and savory recipes.