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Type 2 tender wheat flour, 100% Sicilian, biological, cultivated on the Madonie, ground stone and packaged entirely in Sicily.
It is a flour that thanks to its very high absorption of liquids and the minimum quantitative of fibers contained in it, allows to obtain the best leavened products: cakes, desserts, pizzas and sicilian briosche.
Nutritional values (100g of product)
1503 KJ - 354 kcal
Founded in 1970, the Latin Molino is one of the most active in Sicily, in the production and distribution of pearl cereals and quality flours, for bakery and bakery products
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