Whole grain flours

W: 160-180. Whole grain wheat flour characterized by thin bran flakes. Ideal for direct doughs with very short rising time.

Whole grain wheat flour characterized by large bran flakes. Ideal for direct doughs with short rising time.

W: 260-280. Whole grain wheat flour characterized by thin bran flakes. Ideal for direct doughs with long rising time.

Whole grain wheat flour characterized by large bran flakes. Ideal for direct doughs with long rising time.

W: 350-380. Whole grain wheat flour characterized by thin bran flakes. Ideal for indirect doughs with long rising time.

Our Traditional Flour “Integro” is a whole grain flour obtained by low-refinement milling to leave every part of the grain except the germ, to give the product longer shelf-life. Rich in fibre and mineral salts, it gives the products a rustic appearence and a pronounced wheat flavour. Suitable for both direct dough and sour dough method (16-20 hours). 

W: 200-240. The flour from the MantoGrano “Integro Gonzaga” supply chain is a wholegrain flour produced with a low-refinement process that includes all the kernel’s components. This flour is rich in fibres and mineral salts, with high protein content and high water absorption. It is recommended for direct doughs and for sour dough method (16-20 hours).

Superior flour milled from cereals cultivated in Lombardy. Ideal for traditional rustic breads from the region such as “Miccone Pavese” and “ciabatta”.