Scióre is the virtuous mixing of a “semi whole-wheat type 2” milling and the choice of wheat with a high quantity of proteins. This combination brings, on the one hand, the aromatic and nutritional notes of the germ and, on the other hand, the plastic and fermentative endurance of the best grains. This allows to knead with a very high level of hydration and to extend the maturation phase for a lot of hours. The slow and extended process of the starters will ensure the formation of aromatic mixtures that will be released during the cooking stage.