BONGIOVANNI FARINE E BONTA' NATURALI Wholemeal Oat Flour 500 g

Compared to oatmeal obtained from the grains as such, the flake one is less bitter as the heat treatment deactivates the substances responsible for this flavour It is characterised in particular by a high content of proteins, fats, soluble fibres and carbohydrates with a low glycemic index; it also contains lysine, phosphorus, potassium and vitamins It is used for the preparation of porridge (oatmeal + water), or 20 to 30%, with flour that generates gluten, for the preparation of sweet and savory baked goods 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