BONGIOVANNI FARINE e BONTA' NATURALI White Corn Flour, 500 g
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Description
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Flour obtained by cylindrical grinding of hybrid white corn, a particular typically Venetian variety, characterized by a marginal content of coloured pigments (carotenoids) Groats are mainly used for human food, while bran and flour are intended for other purposes, including livestock Great for making polenta; recommended cooking time is 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 cylindrical grinding of hybrid white corn, a particular typically Venetian variety, characterized by a marginal content of coloured pigments (carotenoids) Groats are mainly used for human food, while bran and flour are intended for other purposes, including livestock Great for making polenta; recommended cooking time is 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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