FLOUR

Soft wheat

From our wheat, stone ground in Molino Paciscopi in Montespertoli, we produce a soft wheat flour of type 2, excellent to make traditional tuscan bread, intense and fragrant. Our flour is available in packs of 5 or 25 kg. Our bread is produced with this flour, yeast and water only. The dough is leavened for 4-5 hours and baked in the oven at 240’ Celsius for about 50-60 minutes.