Stone-milling has always been central to Antico Molino Rosso because it is done at a plant that teams past traditions with innovation, a core principle of the entire organisation.

The low processing speed ensures the millstones do not overheat and thus jeopardise the lipid and vitamin content of the flour, resulting in a product of recognised quality.

During the grinding action, the wheat germ oil that is so precious due to its high content of vitamin E (tocopherol), group B vitamins, minerals and the like, permeates the endosperm, making for a truly excellent final product.

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