Wholemeal flour with nutty, wholesome flavour. Milled by Molino Bongermino in Italy — perfect for breads with great keeping quality. Ideal for bread and sourdough.
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Milled by Molino Bongermino in Puglia. A modern Italian mill founded in 2012, focused on high-quality cereals with tight traceability from field to bag.
Why you’ll like it: For dependable results across recipes with balanced flavour.
Baking flour. A straightforward choice when you want for dependable results across recipes.
Best for: Bread and Sourdough.
Finish: Wholemeal,Seeded (or flaked),Malted.
Farming method: Conventional.
At-a-glance: 12.0% protein.
How to get the best from it: Start with the suggested hydration, then adjust by feel; a short rest often improves handling and flavour.
