Integral type flour

Produced from selected soft grains, preserving inside it, in the process of working, in addition to the noble cruscal parts, also the wheat germ. The result is a marked processing, an increased quantity of the fibers, vitamins, minerals and fats of excellent quality that amplify the scent and taste.

Good strength, good elasticity and good absorption, reacts to all the mixes in an excellent way, ensuring a wide versatility of use in bread- making and pizzeria, pastry-making  and production of fresh egg and water pasta.

it is suitable for dough with sourdough and brewer's yeast, with medium-lasting leavening. (Homemade bread, loaves, buns, rolls, taralli, brisè pasta, sponge cake, sablè pasta,  pizzas alla Pala, pizza in the pan and focaccia with medium leavening, traditional egg and water pasta).
Available in packs of 1 kg


Technical specifications

Organoleptic characteristics

Typical smell and taste.
Absence of foreign notes.

Chemical-physical characteristics

Humidity % Max. 15.50
Ashes% Max. 1.70

Microbiological characteristics

  Maximum tolerated value Unit
Total Bacterial Charge 10E5 1 g
Total Coliforms 5 * 10E2 1 g
Escherichia coli <10 1 g
Molds 5 * 10E3 1 g
Yeasts 1.00E + 04 1 g
Salmonella Absent / 125 g
Staphylococcus Aureus <10 1 g
Bacillus Cereus 10E3 1 g

Nutritional values

  Maximum tolerated value Unit
Power 343 Kcal 1459 KJ
Fat /% 1.76 0.40 saturated /%
Carbohydrates /% 69.65 2.20 sugars
Fibers /% 8.40  
Protein /% 12,70  
Salt / % 0.005


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