Thanks for the link and the free shipping code. I may have to purchase some.
The technical paper was one of the links on the page. The direct link to the technical paper for the Pan di Sempre is http://www.profumidalforno.it/portal/sites/default/files/marino/pandisempre.pdf
I will translate some of the paper for you:
"PRODUZIONE E USI: Farina prodotta da Cereali Biologici Italiani (grano tenero, farro, Enkir) altamente selezionati opportunamente miscelati per ottenere una farina adatta alla preparazione di pane, pizza, pasta fresca e secca, dolci, biscotti, grissini, e tutti gli altri usi. Si specifica che questa farina è priva di aggiunte di glutine e altri miglioratori."
PRODUCTION AND USES: Italian Organic Flour produced from grains (white flour-that could be made from 00, 0, or 1, Emmer wheat, and Enkir) selected for and appropriately mixed to obtain a flour suitable for making bread, pizza, fresh and dry pasta, cakes, biscuits, bread sticks, and all other uses . We emphasize that this flour has no added gluten or other enhancers.
The next paragraph only says that the flour and equipment conform to the law.
Color: Ivory white with spots of germ
Consistency: Powdery to the touch, slightly cohesive
Odor: Typical of stone-ground wheat flour natural, free from abnormal odor (mold, fermented, etc.)
Flavor: Normal, not rancid, healthy and attractive
Alvenogram: W = 300; P/L = 0.5
Falling number: 300 sec
The last few characteristics talk about aflatoxins, pests, chloroform counts.
As far as the correct mix to get to 13.5, that is a good question. I could probably come up with an equation to get the proportion of the mixed flours to 13.5%. However, the tricky part could be what to use as a base flour (AP, bread, 00 etc) and what other flours to include into the mix to approximate the Pan di Sempre: emmer, spelt, enkir, durum etc. Since Williams Sonoma is carrying the MM brand now, I may call them up to see if they have access to the Pan di Sempre flour or if they could order it.