ROBUSTUM®

TENERUM®

€ 3,60

Soft Wheat Grain Flour ​​​​​​​This plain, soft wheat flour is perfect for small pastries and products that do not require long proofing, such as plum cake and cream puffs. Just the right ally for preparations not requiring great strength when used alone but essential for creating mixes with the other types of flour in the Le Farine di Leonardo® line. Tenerum® performs well in many preparations, not just pastries. ​​​​​​​It is suitable for the preparation of direct doughs, to obtain biscuits, frolle and sponge cake.

INTEGRUM®

€ 3,60

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.

CARYOPSIS®

€ 3,60

Soft Wheat Whole Grain Flour Flour obtained from the first grinding of the entire grain of wheat and is therefore darker and richer in fiber, vitamins and minerals Complies with the Italian legislation in force and in particular the law 04/07/1967 n. 580 and smi. ​​​​​​​Whole grain flour, the most important novelty in the Le Farine di Leonardo® line. First milling provides a naturally, deliciously flavoured whole wheat flour that can be used alone or mixed with other tasty products full of the aroma of wheat. The grains, all grown in Italy, ensure an entirely new, safe, quality product that can be used in many ways for a host of preparations.