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MANITALY WHOLEMEAL FLOUR

WHY CHOOSE MANITALY WHOLEMEAL FLOUR?

MANITALY WHOLEMEAL FLOUR is the result of a desire to develop 100% wholemeal flour, richer in fibre and more digestible, fully following the philosophy of the Manitaly supply chain that incorporates the value of local land tradition by aiming at strong, all-Italian grains.

Following the culture of northern European mills (wholemeal product experts) we focused our research on developing, for the first time in Italy, ‘wholegrain’ wholemeal flour by exploiting the quality of wheat grains to the full.

Manitaly Wholemeal Flour contains all the best nutrients that nature provides: fibre, vitamins, essential amino acids, minerals, and much more. These ingredients, naturally contained in bran, the aleuronic layer and wheat germ, are not separated from the flour during the milling process, rather they are milled together using a special process designed and developed by Paolo Mariani and family.

More fibre, more taste, more digestible: these are the elements that make MANITALY WHOLEMEAL FLOUR unique!

– WE ARE HERE FOR A REASON

– FOLLOW OUR SUPPLY CHAIN

Technical characteristics

Proteins d.m.

Min. 15.5%

Gluten d.m.

Min. 13,5%

W

330 – 350

P/L

0,80 – 0,90

Stability

min 13’

Absorption

min 68%

Ash d.m.

max 1,70%

Moisture

Max. 15.5%

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