Obtained from the stone grinding of grains grown in Piemonte.

Wheat Flour

Obtained from the stone grinding of grains grown in Piemonte.

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Wheat is the most cultivated cereal globally and the history of this spread has lasted for about 10,000 years and today it represents a fundamental food for human sustenance. The seed of this cereal is a source: of fibers and mineral salts present in the bran or external part, of antioxidants in the germ or the part from which the plant germinates, of proteins and starch in the heart of the seed.

Shortbread with Butter or Eggs


  • 250 gr semi wholemeal flour
  • 80 gr brown sugar
  • 60 gr cold water
  • 60 gr sunflower oil
  • Peel of one organic lemon
  • 1 teaspoon baking powder

In a large bowl, melt the sugar in the water. Add the oil, flour, the sifted baking powder and lemon peel. Knead until smooth and soft. Wrap in cling film and allow to rest for at least one hour. When ready, roll onto floured baking paper, create your biscuits with a pastry shape cutter. Bake at 180°C for about 35 minutes. This recipe is also perfect for the base of fruit tarts.

Sugarfree Banana Bread with Honeyed Almonds


  • 250 gr semi wholemeal flour
  • 100 gr wildflower honey
  • 300 gr mashed mature bananas
  • 120 gr almond drink without added sugar
  • 50 gr potato starch
  • 100 gr toasted almonds
  • 1 sachet vanilla-flavored baking powder (16gr)
  • 60 gr sunflower seed oil

Roughly chop the almonds with a knife. In a large bowl, sift the flour, baking powder and potato starch. In another bowl, mash the bananas to a smooth pulp, add the honey, almond drink and oil. Mix until smooth. Add the liquid ingredients to the dry ingredients, add the chopped almonds and mix well. Pour the mixture into a rectangular cake tin, approximately 24cm long, lined with baking paper. Decorate with a handful of chopped hazelnuts. Bake at 180° C for approximately 40 minutes. Brush with honey and serve warm.

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Our Flours

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