Michelotti e Zei supplies, further that corn and grain wheat, lots of particular flours : soy flours, rice flours, kamut flours, oat flours. It also supplies a lot of variety of the typical Tuscan chestnut flours: from the classic Cuneo’s flours to the homemade chestnut flours from Garfagnana made by watermills.

Flours is mainly composed of starches, with small parts of proteins, fats and fibres.
The most important feature of grain flours is that when in contact with water it produces gluten, a complex protein that creates a chain inside the mix of water and flours. This results in a elastic and compact dough that gives a sponge structure to the products.