Features:

A flour that yields excellent friability even without adding starch.

Indications for Use:

Good for short pastry for tarts and biscuits.

Features:

Bisciut type flour

Indications for Use:

Ideal for the production of wafers, waffles and ice-cream cones.

Features:

National type flour

Indications for Use:

Ideal for direct doughs with short leavening, such as crackers.

Features:

Good absorption flour.

Indications for Use:

Ideal for worked bread and direct doughs with short leavening (crackers)

Features:

National type flour

Indications for Use:

Ideal for doughs with little strength, and for breadsticks.

Features:

Good absorption flour.

Indications for Use:

Ideal for worked breads and direct doughs with short leavening.

Features:

Good absorption flour.

Indications for Use:

Ideal for worked breads and direct doughs with short leavening.

Features:

White wheat flour

Indications for Use:

Ideal for dough that need little strenght

Features:

Special flour for pizza

Indications for Use:

Ideal for direct dough like pizzas with short leavening

Features:

Ideal for medium and long leavening

Indications for Use:

for sliced bread sandwiches.

Features:

Ideal for medium and long leavening

Indications for Use:

for sliced bread sandwiches.

Features:

Special flour for pizza

Indications for Use:

Ideal for medium -long leavening and for production of pizzas

Features:

Special flour for pizza

Indications for Use:

Ideal for medium -long leavening and for production of pizzas

Features:

Strengthened type flour

Indications for Use:

Ideal for medium-long fermentation dough

Features:

Strengthened type flour

Indications for Use:

Ideal for medium-long fermentation dough

Features:

Special flour for bread

Indications for Use:

Ideal for the production of 14 hours sponges and for the ciabatta production

Features:

Special flour for bread

Indications for Use:

Ideal for the production of bigas (at least 14 hours).

Features:

Special flour for bread

Indications for Use:

Ideal for the production of bigas (at least 14 hours).

Features:

Special flour for bread, pastry and pizza

Indications for Use:

Ideal for the production of long fermentation bigas or to strengthen weaker flours.

Features:

Special flour for pizza

Indications for Use:

Ideal for medium -long leavening and for production of pizzas

Features:

Special flour

Indications for Use:

Ideal for the production of 14 hours sponges

Features:

Special flour

Indications for Use:

Ideal for the production of 14 hours sponges

Features:

Special wheat flour

Indications for Use:

Ideal for medium-long fermentation dough

Features:

Indications for Use:

Ideal for brioche dough when long leavening is required

Features:

Special flour

Indications for Use:

Suitable for the preparation of mixer and other particular needs

Features:

Special flour

Indications for Use:

Suitable for the preparation of mixer and other particular needs

Features:

Very clear with low ash content.

Indications for Use:

To use for dusting and gnocchi production

Features:

It avoids dispersion of fine particles in the air

Indications for Use:

Suitable for dusting breads, pizzas and trays.

Features:

Durum wheat semolina

Indications for Use:

Suitable for dry and fresh pasta production

Features:

Durum wheat fine grain semolina

Indications for Use:

Suitable for dry and fresh pasta production

Features:

Durum wheat coarse semolina. Good absorption with a corse particle size

Indications for Use:

For fresh pasta

Features:

Coarse durum wheat semolina. Good absorption with a corse particle size

Indications for Use:

for fresh pasta

Features:

Special durum wheat semolina

Indications for Use:

for extruded pastas

Features:

Indications for Use:

Special semolina for extruded pastas

Features:

Made from high Proteins content North American Desert Durum wheat

Indications for Use:

Ideal for special pastas.

Features:

Special semolina

Indications for Use:

for extruded pastas

Features:

Semolato

Indications for Use:

For the production of particula pastas

Features:

Remilled durum wheat semolina for breadmaking.

Indications for Use:

For baking use

Features:

Indications for Use:

For baking use

Features:

Good color and Proteins content

Indications for Use:

Features:

Remilled durum wheat semolina for small bakeries.

Indications for Use:

Ideal for craft working

Features:

Remilled durum wheat semolina

Indications for Use:

For craft breads

Features:

Durum wheat flour

Indications for Use:

Ideal for home pasta and tipical cakes

Features:

Special durum wheat wholemeal semolina

Indications for Use:

for wholemeal pasta

Features:

Semolato di grano duro

Indications for Use:

Per la produzione di paste secche particolari

Features:

Semola di grano duro

Indications for Use:

Per la produzione di paste secche particolari

Features:

Organic durum wheat semolina

Indications for Use:

For the production of organic pastas

Features:

wheat bran

Indications for Use:

Simple feed to be use for livestock formulations

Features:

Farinaccio di tenero

Indications for Use:

Simple feed to be use for livestock formulations

Features:

Middlings of soft wheat

Indications for Use:

Simple feed to be use for livestock formulations

Features:

Cubettato

Indications for Use:

Simple feed to be use for livestock formulations

Features:

Indications for Use:

Simple feed to be use for livestock formulations

Features:

Indications for Use:

Simple feed to be use for livestock formulations

Features:

Durum wheat farinaccio

Indications for Use:

Simple feed to be use for livestock formulations

Features:

Durum wheat middlings

Indications for Use:

Simple feed to be use for livestock formulations

Features:

Wheat germ is the embryo of the common wheat plant and is taken from the root of the grain. It is one of the most Proteins rich natural foods.

Indications for Use:

To be used lke ingredient for baking products or for oil extraction