Our Flours stone-ground

  • corn flour for Polenta

    corn flour for Polenta

    Polenta is a whole grain with origins as an Italian por...
  • type-1 First Focaccia flour (10-16 hours)

    type-1 First Focaccia flour (10-16 hours)

    Suitable for making crispy Roman-type focaccia and pizz...
  • type-1 First Strong Stone-milled flour (22-24 hours)

    type-1 First Strong Stone-milled flour (22-24 hour

    Suitable for making medium-sized loafs, maggiolini, rol...
  • rice flour

    rice flour

    Rice-flour is an excellent substitute for wheat-flour, ...
  • white spelt flour

    white spelt flour

    One of the most popular whole grain non-wheat flours av...
  • Rye flour

    Rye flour

    Rye flour is a good source of fiber and nutrients, and ...
  • toasted soya

    toasted soya

    Rich in fibre, protein, iron and other natural minerals...