Made with 100% Italian wheat and enriched by the presence of vital wheat germ, Moreschina, Semintegrale and Risciola are the three new flours that Molino Vigevano will commercialize starting next March for all the bakery world fans.
The Molino Vigevano new references features the presence of the vital wheat germ, stone ground through an exclusive and patented process.
The cold pressing and the slow stone grinding maintain unchanged the properties of the wheat germ, which gives a unique scent and flavor to baked goods, by making them lighter and therefore more digestible.
The vital wheat germ is an invaluable source of wellness, vitamins and mineral salts, as well.
Moreschina, Semintegrale and Risciola are three new precious and simple to use ingredients for all the professional and amateur lovers of dough.
