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Contains over 30% protein and less than 1% fat. Long shelf life, not a food for infants aged 12 months Obtained by low-temperature drying of skimmed cow's milk, it looks like a powder Suitable for making baked goods and ice cream 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 with the volcanic stone mill and all the energy used is self-produced from renewable sources.