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Organic Stone Milled Whole Wheat Flour

Organic stone-milled whole wheat flour, from an evolutionary mixture. Stone ground flour retains all parts of the wheat grain, including the germ. Rich in fibers that allow the dough to better absorb the water, it gives your recipes a distinct flavor and aroma of wheat. Suitable for all types of bread and pizza, but also for pastry and fresh pasta.
1 kg Bag.

This product is part of our project ‘For the mountain”.

2,99

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Informazioni sul prodotto
  • Place of cultivation

    Distretto Biologico dell’Appennino Bolognese.

  • Involved farmers

    Cooperativa Sociale Agricola Coltivare Fraternità e Azienda Agricola Andrea Morara.

  • Production place

    Molino Pransani Via Bivio Montegelli, 2, Sogliano al Rubicone (FC) Italia. 100% of the energy used to mill the wheat comes from renewable energy sources.

  • Ingredients

    Organic whole wheat flour

  • Conservation methods

    Store in a cold and dry place. The best way to store flour is to put it in an airtight container. This will protect the flour from moisture, air and flour moths.

Average nutritional values per 100 g
  • Energy:

    1334 kJ / 319 kcal

  • Fat:

    1,9 g

    of which saturates:

    0,4 g

  • Carbohydrate:

    68 g

    of which sugars:

    2,1 g

  • Fibre:

    8,4 g

  • Protein:

    12 g

  • Salt:

    0 g

Il progetto

Is it true that this wholemeal soft wheat flour helps reducing the apennines land abandonment?

Yes, promoting the cultivation of organic kinds of wheat grown in difficult lands allows farmers to live in those territories, actively participating in landscape preservation, for example preventing the risk of fires.

Each of our products is a project.

Good Land, by supporting the cultivation of People wheat, collaborates with the Distretto Biologico dell’Appennino Bolognese to counter the Apennines abandonment and depopulation, giving agriculture a new role and aiming at people’s health, the maintenance of the landscape and the prosperity of mountain territories

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