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Molino Mariani Type 1 Strong Stone Ground Flour. For longer leavening. Only 100% Marchigiani grains are used for production

The NATURAL STONE grinding keeps all its components unchanged, the wheat germ which gives great nutritional value with antioxidant properties and the fibres which make the finished product more digestible.

This process and the selected raw materials transmit aroma, flavour and fragrance to all baked products.

Chemical-physical characteristics:
Max. humidity [%]: 14.50
Ash max. [%]: 0.75
Wet gluten. [%]: 34.30
Protein min. [%]: 14,50
Absorption [%]: 61.90
Damaged starch [%]: 21.50

Average nutritional values ​​per 100g of product:
Energy value: 364 kcal/1541 kJ
Protein: 14.50 g
Carbohydrates: 67.0 g
Of which sugars: 0.5g
Fat: 1.9 g
Of which saturated: 0.23 g
Dietary fiber: 2.80 g
Salt 0.05 g

Allergens: Gluten