Test report no. 23LA13142 dated 03/14/2023
On March 14, 2023, Agrimò durum wheat flour was analyzed in the laboratory and the data highlighted its extraordinary nutritional quality.
Every 100g provides 344 kcal , with a protein content of 11.83% , dietary fiber of 6.3% , and an ash content of 2.14% , which reflects its mineral richness. This flour preserves the best of the grain, thanks to the slow stone grinding that keeps the germ intact.
These numbers speak to an authentic product, far removed from impoverished industrial flours. Agrimò flour is packed with nutrients and gives dough a bold character: bread, focaccia, pizza, and fresh pasta take on a fuller flavor and an aroma reminiscent of freshly harvested wheat.
From a health perspective, the presence of fiber and minerals contributes to digestive well-being and proper body function. It's a flour suitable for those seeking authenticity, but also for those who want to take care of their health with wholesome products.
Agrimò continues the Salento grain-growing tradition with respectful methods: cultivation without synthetic chemicals, crop rotation to preserve soil fertility, and artisanal milling that enhances the natural qualities. This flour is proof that a slow and mindful approach can translate into a uniquely valuable product, combining flavor and nutrition.