Wholemeal flour with nutty, wholesome flavour. Milled by Molino Bongermino in Italy — perfect for breads with great keeping quality. Ideal for sourdough and bread,long fermentation,bread machines.
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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 breads with great keeping quality with nutty, wholesome flavour.
Wholemeal flour. A straightforward choice when you want for breads with great keeping quality.
Best for: Sourdough, Bread, Long fermentation, and Bread machines.
Finish: Strong,Wholemeal.
Farming method: Conventional.
At-a-glance: 12.5% protein, W 225, 1.70% ash.
How to get the best from it: Wholemeal absorbs more water—add hydration gradually and give the dough a longer rest.
