Soft wheat flour is obtained by stone grinding and sifting of soft wheat from organic farming, freed from foreign substances and impurities; then mixed with soft wheat starch and toasted soy flour.
Ideal mix for the production of soft desserts, Margherita cake, sponge cake, shortcrust pastry and biscuits.
Energy value
1493 Kj/ 100g
Energy value
352 Kcal/ 100g
Fat
1,8 g / 100g
of which saturated fatty acids
0,3 g / 100g
Carbohydrates
72 g / 100g
of which sugars
2,4 g / 100g
Fibers
3,4 g / 100g
Protein
11 g / 100g
Salt
0 g / 100g
Our Mill, always open to innovations, has maintained a close link with the past and the peasant tradition: since 1853 thanks to the uninterrupted use of a stone grinder for a high quality for health and goodness, which do not fear comparisons.
La Grande Ruota s.r.l.
Via Cav. di V. Veneto, 1
25020 Dello (BS)
