Whole grain flours

“Refined flour”, typically referred to as "white flour” has had the germ and bran removed and ash content 0,55 max. Ash in flour can affect color, imparting a darker color to finished products. Some specialty products, requiring particularly white flour, call for low ash content while other products, such as whole-wheat bread, call for a high ash content. The nutritional composition varies mainly according to how refined the flour is.  The higher the content of ash, the richer the content of proteins, fibers, mineral salts and vitamins of the B group.

TYPE (Italy) ASH CONTENT
00 0,55 max
0 0,65 max
1 0,80 max
2 0,95 max
Whole-grain 1,30 min - 1,70 max
  • INTEGRALE FINE

    W 230
    Stability 5'
    Protein 12,00%
  • INTEGRALE

    W 250
    Stability 7'
    Protein 13,00%
  • INTEGRALE GROSSO

    W 320
    Stability 14'
    Protein 14,00%
  • INTEGRALE FORTE NOVELLI

    W 390
    Stability 18'
    Protein 15,00%
  • INTEGRALE 400 NOVELLI

    W 430
    Stability 25'
    Protein 16,00%