THE WHOLE QUALITY OF OUR WHEAT
FLOURS
La San Mauro is located in the hearth of the Po Valley, just at the foot of the Apennines. This is the land of two principal cultures, closely linked by a silent exchange: tomato and wheat. La San Mauro has made these two products his treasure. We safeguard their history by following them step by step from seed to harvest. Then, we turn them into what everyone puts on their table every day: tomato preserves and flour.
FLOUR TYPE 0
produced by the semolina, it’s rich in gluten, mineral salts,
starch and cellulose. Since it conserves a little amount of bran,
it’s perfect for the preparation of bread and focaccia.
FLOUR TYPE 00
Its’ the classical flour, inevitable in any kitchen. Refined and soft,
it’s maybe the most used flour by all the grandmothers.
It’s ideal for batters, desserts and homemade pasta.
WHOLE WHEAT FLOUR
the most nutritious flour ever. It contains the
whole grain, all its parts: starch (simple sugar)
and bran, that’s fiber and wheat germ. Its features
make it a health and complete food.
PIZZA FLOUR
it’s a mix of different flours, specifically studied
for the preparation of this amazing Italian dish.
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