Farro Bianco (Triticum Spelta) is a heritage Italian cereal grown in Italy since the Roman Empire. Stoneground by Mulino Marino, they are specialists in the production of this flour, having worked with it since the grandfather of the current Marinos bought the mill. Farro Bianco (white) has been milled from a blend of Farro from both northern and southern Italy, it is used for all baking, pizzas and pastry.
|Consistency||Typical of the French natural stone-ground flour with live germ|
|Odour||Typical of the French natural stone-ground flour with live germ, free from strange smells (mould, fermentation etc.)|
|Flavour||Typical, not rancid, healthy, pleasant with live germ|
|Falling Number||300 sec.|
|Gluten||10 - 13%|
|Protein||13 - 16%|
|Moisture Level||15.50% (max)|