Heat Treated Rice Flour 5 kg

It is obtained by grinding rice on innovative cylinder systems This modification takes the name of gelatinization and has the function of giving the flour the characteristic of "binding" It is used mainly for preparing pasta, or for sweet and savory baked goods, alone or in combination with wheat flour (from 15% to 30%) 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