Medium integral type

Wholemeal  produced by the grinding of selected soft grains, it preserves all the characteristics of the grain of wheat in its entirety, being the product of the complete reduction of the raw material without any waste ("whole body"). Obtained directly from the grinding process, it preserves all the bran parts necessary for obtaining the different declinations of the proposed product (fine, medium and wide leaf). Rich in dietary fiber and mineral salts, it has an intense flavor and can be used in many productions exclusively or mixed with other flours both in bread-making, in pizzerias and pastry-making. Also suitable for making pasta.
Available in packs of  25 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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