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Soft Wheat Whole Grain Flour

Preparation of dough using a direct method and an indirect method (chariot added to the dough for 30% and stored at 18-20 ° C for a time of about 10-12 hours). Finished products are obtained with medium alveolation size and regular and intense aroma.

​​​​​​​Whole soft wheat flour, brushed and not reconstructed, with no added bran. This flour is flavourful and ideal alone or mixed for a host of preparations.

Integrum® flour combines the healthiness of a top quality, whole wheat product with incredible versatility when compared with the usual whole wheat flour found in shops. Its full flavour and unique performance make it ideal for numerous preparations.

Soft wheat flour, made from milled and sifted soft grains free of foreign bodies and impurities.

​​​​​​​Complies with the Italian legislation in force and in particular the law 04/07/1967 n. 580 and smi. Contains ascorbic acid (E300).

Average nutritional values per 100g of product

Energy: 1415 kJ - 334 kcal
Fat: 2,00g
​​​​​​​   >of which saturates: 0,30g
Carbohydrates: 59g
  >of which sugars: 2,40g
Fibres: 8,20g
​​​​​​​Protein: 16g
Salt: < 0,01g
Humidity max: 15,50%
Residue min:  1,30% s.s - 1,70% s.s
W: 380/400
​​​​​​​Absorption:  58% - minimum value
This product should be stored in a cool, ventilated place at a temperature below 20 ° C and with a relative humidity ‹65%. For product delivered on pallets: remove the protective cellophane. The minimum conservation term is 12 months.