One of our goals is to bring bread back to the base of the diet, paying close attention to the health of consumers. That's why we decided to use 100% wholemeal flour.
Panificio Midali, attentive to consumer health, has always used high-quality raw materials such as flour without the addition of gluten and GMO free. These types of flour, obtained with grain mixtures of different characteristics, are certainly more difficult to work with, which is why the art of baking needs more attention.
Knowledge of the raw material and its properties is crucial to maintaining high quality standards.
One of our goals is to bring bread back to the base of the diet, paying high attention to the health of consumers. That's why we decided to use 100% wholemeal flour.
Wholemeal Flour? The only white flour that preserves the noble parts of the grain.
White flour with a low glycemic impact thanks to its fibre content (arabinoxylans), produced with the exclusive Lavorazione Fedele ©, a patented and natural method.
One of our goals is to bring bread back to the base of the diet, paying close attention to the health of consumers. That's why we decided to use 100% wholemeal flour.
Panificio Midali, attentive to consumer health, has always used high-quality raw materials such as flour without the addition of gluten and GMO free. These types of flour, obtained with grain mixtures of different characteristics, are certainly more difficult to work with, which is why the art of baking needs more attention.
Knowledge of the raw material and its properties is crucial to maintaining high quality standards.
One of our goals is to bring bread back to the base of the diet, paying high attention to the health of consumers. That's why we decided to use 100% wholemeal flour.
Wholemeal Flour? The only white flour that preserves the noble parts of the grain.
White flour with a low glycemic impact thanks to its fibre content (arabinoxylans), produced with the exclusive Lavorazione Fedele ©, a patented and natural method.
