BONGIOVANNI FARINE E BONTA' NATURALI Durum Wheat Rimacinata Ideal for Bread, Dry and Fresh Pasta, Desserts 5 kg
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Italian durum wheat semolina, obtained by stone grinding of wheat grown in Emilia Romagna Durum wheat, compared to soft wheat, has a higher protein content and a floury section formed by hard granules with sharp edges. High quality product. Tibiona produces most of the flour at Molino Bongiovanni, active since 1880 in Pogliola in the province of Cuneo. Molino Bongiovanni produces its own flour exclusively with the volcanic stone mill and all the energy used is self-produced from renewable sources.
Description
(1)
Italian durum wheat semolina, obtained by stone grinding of wheat grown in Emilia Romagna Durum wheat, compared to soft wheat, has a higher protein content and a floury section formed by hard granules with sharp edges. High quality product. Tibiona produces most of the flour at Molino Bongiovanni, active since 1880 in Pogliola in the province of Cuneo. Molino Bongiovanni produces its own flour exclusively with the volcanic stone mill and all the energy used is self-produced from renewable sources.
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