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Organic Flour
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Molino Grassi Organic Flour 1kg
Molino Grassi Organic Flour 1kg
Molino Grassi Organic Flour 1kg

Molino Grassi Organic Flour 1kg

Pack size : 1kg

QAR 11.00(Inc. VAT)

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Carrefour
Origin -
Italy
highlights
•An all-purpose flour for making bread, pizza, pastries and cakes
• No chemicals used in cultivation or storage, ideal for a wholesome, healthy diet
• Organic soft wheat flour suitable as base for all uses, for organic cuisine recipes
• For the production of foods with a high nutritive value, wholemeal and rich in fibres, light and easily digestible
1
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DESCRIPTION

•An all-purpose flour for making bread, pizza, pastries and cakes
• No chemicals used in cultivation or storage, ideal for a wholesome, healthy diet
• Organic soft wheat flour suitable as base for all uses, for organic cuisine recipes
• For the production of foods with a high nutritive value, wholemeal and rich in fibres, light and easily digestible

Nutrition facts

Per100PortionType
Average Nutritional Value As Per 100g
Per100Energyinkcal
340kcal
Per100EnergyinkJ
1443kJ
Per100Protein
11g
Per100Carbohydrates
70.3g
Per100Sugar
1.13g
Per100Fat
1.17g
Form
Powder
Products Packaging
Box

*Your daily values may be higher or lower depending on your calaries needs

INFORMATION

Storage Condition

Store in a cool and dry place, away from the sunlight

Brand Message

Molino Grassi was founded in 1934 as a transformer of soft wheat intended for bread making. In the 1960s, the family started the production of semolina by installing one of the first durum wheat processing lines in Northern Italy.But it was in the 90s that the Grassi were among the first to grasp the importance of organic farming, opening up to new markets and stable collaborations with international brands. Since then, it has been researching and using only the best raw materials to offer superior products, both in terms of quality and nutritional values.Now in its fourth generation, today Molino Grassi is one of the leaders in the organic sector, as well as a recognized point of reference for experimenting with new varieties of wheat and product types. An attitude towards innovation that has also involved the relationship with the agricultural world, redefined through a new, more collaborative and less competitive supply chain approach.