Stone-ground spelt and wholemeal spelt flours, perfect for making bread, pizza, focaccia, fresh pasta and cakes.
Stone-ground whole oatmeal: used in combination with type “0” soft wheat flour, this flour (which should make up no more than 25% of the flour mix) offers the best results in making wholemeal baked goods, whether sweet or savoury.
Wholemeal soft wheat flour: perfect for making wholemeal products such as rustic bread, wholemeal biscuits made with oil, apple and berry tarts, Roman-style pizza and breadsticks.
Wholemeal rye flour: used in combination with type “0” soft wheat flour, this flour (which should make up no more than 50% of the flour mix) offers the best results in making wholemeal products such as sweet treats, pasta and Vall D’Aosta black bread. Free from preservatives, colourings, additives and processing aids.
Comes in a 500g bag.
Confezione in sacchetto da 500g.
Molino Spadoni is now the benchmark in the market for special flours and mixes for household and professional use, both for the Food Service industry and large-scale retail. The company offers a full range of products: flours, special flours (for specific purposes, such as pasta, sweet treats, pizzas, etc.), and ready-made products, suitable for mo