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Description Intact flour obtained from "full body" milling of organic Sicilian durum wheat, with bran of smaller grain size. The flour is obtained from La Ferté stone milling, which, thanks to the low processing temperatures, preserves the nutritional and sensory characteristics of the final product.
Description Intact flour obtained from "full body" milling of organic Sicilian durum wheat, with bran of smaller grain size. The flour is obtained from La Ferté stone milling, which, thanks to the low processing temperatures, preserves the nutritional and sensory characteristics of the final product.
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