Linseed

Strong flour for pizza and long-fermentation bread. W: 320-360.

Flour made from wheat, rye, oats, barley, and corn. Ideal for both sweet and savory preparations.

Soft wheat flour, sunflower seeds, sesame seeds, and flaxseeds for a rustic, grain-rich bread.

Blend of spelt flour and whole barley for rustic-tasting bread and focaccia.

Blend of soft wheat flour and rye flour for dark, rustic bread with an intense flavor.