For wholemeal rye flour are used old varieties of rye from the foothills, now limited production, but of unquestionable quality.
Rye is a cereal widespread in temperate zones. It is one of the classics of antiquity cereals, it is supposed fact that its origins date back to 2000 - 3000 years ago. Rich in minerals, fiber and vitamins, it is low in gluten. Always it is used to make bread "black" typical of Germany and the Nordic countries.
Sobrino mill produces organic flour for artisan bread making and for home use. Works of our local cereal production, ensuring not genetically modified raw materials and grinding lenses using methods that enhance the organoleptic and nutritional quality, as well as natural ones flour.