Whole rye flour, grown, stone ground and packaged entirely in Sicily.
Rye flour, mixed with durum or soft wheat flour, can be used to prepare a very dark bread with a particular flavor, but it can also be used to prepare desserts, biscuits, pasta, focaccias and pizzas.
NUTRITIONAL VALUES (100g of product)
ENERGY VALUE
1289 KJ – 308 KCal
FIBERS
8.00
FATS
1.30
saturated0.20
PROTEINS
8.00
CARBOHYDRATES
62.00
sugars2.00
SALT
0.100
Founded in 1970, Molino Latina is one of the most active in Sicily in the production and distribution of pearled cereals and quality flours for bread-making and baked products.
