Corn Flour stone grounded for sweets, biscuits and polenta

Our Fioretto is the corn flour obtained by grinding the heart of the grain to obtain a very fine granule, almost impalpable.
It is excellent for preparing fragrant biscuits and delicate desserts, but also for soft and smooth polentas.
It has a low content of saturated fatty acids and sodium. Corn Fioretto is also used in the preparation of rice and corn dough, in the breading of meat and fish, in the dough of corn bread and in the preparation of desserts of all kinds.

The other flours

Rice flour

Corn flour
“Al Malghin”