Wheat washing allows us to undertake a unique production process.This process is eliminated by most industrial mills because it is very costly and time-consuming, but for us it represents one of our strengths. Thanks towater alone , combined with the ancient art of milling and modern technology, we create flours with a unique and authentic flavor, made from washed wheat. The process of washing the wheat in water is crucial to the production of our flour ; the distinctive element of this technique can be found in the use of the Lavagrano machine.
THE GRAIN WASHER
Imagine it as a large washing machine that, through constant jets of water, moves the wheat and frees it from all the impurities that cover it, such as earth,stones, dust... The centrifugal forceof the water causes the cleaned grain to drain of excess water and betransported to special silos called "resting bins." These are so called because, once washed, the grain rests for 12 hours before being milled, thus avoiding stressing the grain.
WE ENSURE THE RIGHT SOFTNESS
In fact,the grain washer allows us toabsorbthe right amount of water that the grains require to besofter and readyfor themilling phase .
By simply spraying the grain with water,not all varieties would receivethe right amount of water, and thiswould preventthe kernel from softening properly, making it easier for the grain to break apart properly during milling. The grain would beless easily separated , andall its characteristic parts (bran, bran, bran, germ, etc.)would not be properly separated .
WE PRESERVE COLOR AND FRAGRANCE
Another distinctive feature of Lavagrano flour is the color of the resulting flour. Thanks to the combination of washing the grain and slow, cold milling, our flours are whiter and have a distinct wheat aroma. When the bag is opened, the flour won't be gray, but white, and the aroma won't be that of a paper bag, but will instead smell of Good Wheat.
