Organic Farmed Whole Wheat Flour that has been subjected to a high germination process and at a controlled temperature to achieve all the advantages that germination brings, keeping the hygienic conditions of the grain unchanged. After the germination process, the germinated wheat, without separating any of its parts, has been ground in a stone mill.
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– Greater volume (crumb more open and with better texture)
– Improved aroma.
– Thin crust.
– Reduction of kneading time.
The high germination flour at low doses achieves fantastic benefits in all types of breads, especially in whole wheat breads, providing them with characteristics that are more attractive to the consumer’s palate. Its use is for live processes.