Whole, cultivated, stone -ground rye flour and entirely packaged in Sicily.
The 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, focaccia and pizzas.
Nutritional values (100g of product)
Energy value
1289 KJ - 308 kcal
Fiber
8.00
Fat
1.30
saturated0.20
Protein
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 pearly cereals and quality flours, for bakery and baked goods
