The blend of selected grains from small local producers ensures excellent baking quality. The whole wheat flour (Type 2) is produced through natural stone milling and subsequent partial separation of the bran. This characteristic makes it easy to work with while preserving the organoleptic properties of unsifted whole wheat: a source of fiber, minerals, vitamins, and antioxidants. 5 Kg bag. Contains gluten Store in a cool, dry place Made without additives and preservatives, our whole wheat flours cannot have long shelf lives and should be consumed within 6 months of production. Why prefer stone-milled flours? The ancient water-powered stone milling, combined with the artisan work of the miller, ensures the production of a high-quality product. This way, it is possible to obtain flour complete with all its components: whole at the origin.