A very digestible biscuit, with low amount of fat and high amount of fibre, which is added to the stone-ground wholemeal flour in our mill.
We don’t leave anything to chance! The excess of bran which is discarded by the curing of our type 2 flour, it is inserted in the dough together with our raw wholemeal flour.
This biscuit requires a “slow digestion” due to the fact it contains a high amount of fibre. For this reason it is ideal for breakfast: you won’t be hungry for a while.
A little tip: this cookie can be used for desserts as well. For example, a great result is obtained if the biscuits are used as base for the cheesecake.
Ingredients: type 1 soft WHEAT flour, sugar, BUTTER, sunflower oil, cocoa butter, 15% soft WHEAT bran, stone-ground wholemeal soft WHEAT flour, fresh whole MILK, fresh EGGS, raising agent: ammonium hydrogen carbonate, whole sea salt, lemon essential oil, Madagascar vanilla extract.
Nutrition declaration: average values per 100g. Energy 2021kJ/482 kcal; fat 20g of which saturated fatty acids 7,6g, protein 8,5g, carbohydrate 64g of which sugar 22g, fibre 7,9g, salt 0,4g.
Il mio buongiorno ha i capelli che profumano di latte e biscotti. (mesmeri, Twitter)
“The hair of my goodmorning smells like milk and biscuits” (mesmeri, Twitter)
Made in Piedmont.
Store in a cool and dry place, away from light sources. It may contain traces of NUTS and SOYBEAN.