A very digestible biscuit, little fat and rich in fibre added to the stone-ground wholemeal flour in our mill.
We don't leave anything to chance! The excess bran that is discarded by the curing of our Type 2 flour, we are going to insert it in this dough together with our raw wholemeal flour.
This biscuit is considered to have a high fibre content; therefore, it has the advantage of being considered "slow digestion", ideal for starting well with breakfast, without being hungry after a short time after a meal.
A tip: You can also use this biscuit in desserts; for the base of the cheesecake you can use it instead of the classic biscuits, you will see what a fantastic result!
My good morning has hair that smells like milk and biscuits.
Made in Piedmont