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THE EVOLUTION OF STONE MILLING
Hulled soft wholewheat flour
Molini Pivetti’s new DECORTEC stone milling technology provides a gentle grinding action that preserves the most valuable parts of the wheat kernel.
In a single processing step, it produces a whole grain flour that is rich in the most valuable parts of this precious grain.
A first hulling process removes the surface layers of the kernel, eliminating its less noble parts, i.e. the outermost leaves. This makes our flour wholesome.
During the second hulling step the innermost bran layers of the kernel are selected. These layers are the richest in vitamins, proteins, minerals, antioxidants and fibres, which are all elements contained in the aleurone layer.
The resulting flour has a stronger flavour, golden colour and is rich in fibres.
Ideal for pizza, bread and pastries
|Type of product||Flour|
SHELF LIFE AND PACKS
|Shelf life||12 months (5 kg) - 9 months (25 kg)|
|Packs available||5 kg - 25 kg|