A new flour for bread

  14 March 2015

Recently on the market there is a new type of flour for bread, the Integralbianco®.

This flour for bread has the most important nutrients and the fiber of whole grain products but maintains the good taste and softness of normal flour.

With this flour you can realize the most common baked goods: the bread, the pizza, the cakes, etc.
There are already stores throughout Italy that use it.

It is recommended to prevent some types metabolic disease, especially useful in in the diet of a diabetic person.

Our Bread shop “Pane De Maria” in Tremezzina started using this innovative product.

Our guests, that during the morning walks from Residence Celeste apartments to the bakery, will have a new choice for bread or desserts and an alternative to their diet health and wellness.