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100% naturale OGM FREE

WHOLEMEAL FLOURS

With toasted wheat germ in flakes

Molino Pordenone selected a wholemeal flour milled to full extraction, able to preserve the authentic character of the grain in its entirety. In the new recipe, enriched with wheat germ, the full vitality of the wheat clearly emerges.

Thermally treated bran ensures the highest hygienic and food safety standards, while the carefully selected wheat - naturally rich in protein - gives the flour exceptional strength.

The result is a dough that breathes and rises slowly, elegantly supporting the bran components. This flour is ideal for long fermentations, delivering baked goods with an open, even crumb, harmonious texture, and a full, authentic, deeply natural flavour.

INTEGRALE BASE with wheat germ – B/INT

INTEGRALE BASE with wheat germ – B/INT

W 260 ± 20

A wholemeal flour obtained from the milling and sieving of soft wheat, enriched with wheat germ. Ideal for rustic wholemeal bread, this flour is extremely versatile for bakery applications such as pizza, focaccia and breadsticks.

INTEGRALE FORZA with wheat germ – F/INT

INTEGRALE FORZA with wheat germ – F/INT

W 360 ± 20

A wholemeal flour obtained from strong soft wheat, milled to full extraction and enriched with wheat germ. Ideal for balanced, aromatic wholemeal bread, this flour also works well for pizza, focaccia and rustic bases in modern bakery.