THE BAKER'S FLOUR
The main characteristic of stone mill is to mill the whole grain at low speed that reduces overheating of the millstone and flour without damage lipid vitamin property. Milling the whole grain we can also preserve germ in the external part. Grain germ contains nutritional substances really valuable as vitamin E and B, mineral salts as phosphorus, potassium and magnesium, fibers and antioxidant that, with industrial refining process would be lost.
Products obtained by organic stone milled flour assure a more wholesome and wellbalanced nutrition, and preserve an authentic taste and characteristic flavor.
Nothing compares to industrial flour: must try it to believe it!