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The best way to store flour is in an airtight storage container in a dry place and in a dark place, such as a pantry.
HQF selects a partner who produces flour exclusively with the volcanic stone mill and all the energy used is self-produced from renewable sources.
The re-milled durum wheat semolina is obtained by stone-milling wheat grown in Emilia Romagna. Durum wheat, compared to soft wheat, has a high protein content and a floury section formed by hard grains with sharp edges.