Whole wheat flour from organic farming that has been subjected to a low germination process and at a controlled temperature to achieve all the advantages that germination brings, while maintaining the hygienic conditions of the grain unchanged. After the germination process, the germinated wheat, without separating any of its parts, has been ground in a stone mill.
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– Reduction of added sugar (50%).
– Improved Flavor and Aroma.
– Longer duration of the loaves.
– Reduction in kneading time.
Low germination flour can be used in direct processes and with cold rest, for more information contact our technicians.