BONGIOVANNI FARINE E BONTA' NATURALI Gluten Free Fioretto Corn Flour, 1 kg
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Flour obtained by cylinder grinding of yellow corn; the production process consists of cleaning, grinding and calibrating safarinate Depending on the grain size (granule size), groats are sold by floret (finer) and crushed (larger), while bran and flour are intended for different purposes Great for making polenta; recommended cooking time is 45-60 minutes 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)
Flour obtained by cylinder grinding of yellow corn; the production process consists of cleaning, grinding and calibrating safarinate Depending on the grain size (granule size), groats are sold by floret (finer) and crushed (larger), while bran and flour are intended for different purposes Great for making polenta; recommended cooking time is 45-60 minutes 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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