FLOUR KM Ø

Antiqua comes only from Piedmontese grains: the soft wheat cultivars used are the Bologna and Rebelde varieties for the strong grains, Aubusson and Altamira for the weak grains.
The wheat used for the production of Antiqua comes from the cereal area south of Turin and is a certified short supply chain, coming from farms located within 50 km of the Cambiano mill.

OLD TYPE 1

The lightest of the stone-ground flours, versatile and easy to use. It contains the entire floury core of the wheat grain, including the outermost parts close to the bran which make it characteristic.

ANTIQUE TYPE 2

Also known as semi-wholemeal, in addition to the floury nucleus of the grain it contains the finest fractions of bran and germ, which determine its dark and uniform colour.

ANTIQUA INTEGRAL

True wholemeal flour, obtained by simply grinding the whole grain and not sieved, keeps all the natural properties of the wheat unchanged.

ANTIQUA WITH CEREALS

Composed of a base of Antiqua Type 2 flour and enriched with wholemeal rye flour, soybean grains, sesame seeds, oat flakes, linseeds, corn flour, millet seeds and barley flakes.