Organic whole wheat flour

Whole wheat flour is the most natural and healthy product of wheat grinding. In fact, the first result of the grinding of wheat is always whole wheat flour and only after sifting and impoverishing it, flours type 2, 1, 0 and 00 can be realized. Whole wheat flour, which is a derivate of the whole grain, preserves the bran, germ and endosperm of the grain and it is therefore rich of nutrients.

Stone grinding is a thousand-year old technique for making flour. The fundamental characteristic of stone grinding is that it grinds the whole wheat grain at a really slow pace, thereby reducing heating of the stones to a minimum in order to leave all the nutrients intact. Moreover, this type of grinding preserves the germ perfectly. And the germ is the most noble, nutritive and savory part of the grain. In fact, it contains nutrients that are particularly precious. For example, B and E group vitamins, mineral salts such as phosphorus, potassium and magnesium, fibers and antioxidants.

Finally, the stones used by the Centioni family are powered by water only, like the ancient mills from centuries ago. In fact, almost all of the mills in the world and in Italy, even though they use stones to grind the flour, utilize modern cylinders powered by electricity to make the stones rotate and grind the wheat, thus overheating the flour and reducing its nutrients. This production method, which is centuries old and is almost lost in today’s traditions, lives again thanks to the Centioni family and to the hard work and passion of the millers it collaborates with, to make a flour like no other