Most of our Flours are obtained by milling raw materials that come from controlled supply chains.
Thanks to this type of processing, the nutritive and organoleptic properties of the ingredients remain intact. The stone mill allows working at low temperatures, thus preventing the Flour from overheating and losing, as the temperature increases, the elements that contribute to enriching its flavour, aroma and nutritional quality.
Our selections include Cereal and Legume Flours, but also special ones, such as Chestnut flour and Tapioca flour, which lend themselves to multiple uses in bakery and pastry products.
Furthermore, Legume Flours, besides being an excellent gluten-free alternative, are also ideal in vegetarian diets because they are rich in vegetal proteins and can be used alone or mixed with Cereal flours.