Features:

White wheat flour

Indications for Use:

Flour good for direct dough with short leavening

Features:

General purpose common wheat flour. Its low ash (mineral salt) content makes it whiter and more refined.

Indications for Use:

Flour good for direct dough with short leavening

Features:

Ideal for fresh durum wheat pasta. Good absorption with a corse particle size

Indications for Use:

It can be used pure or cut with Frumenta common wheat flour type 00 for fresh pasta/lump-free.

Features:

Type “00” wheat flour for pizza

Indications for Use:

ideal for 4-8 hour leavening at ambient temperature and keeping in the refrigerator at 4 °C for up to 2 days. Even when moderately risen, Pizza dough is tasty, fragrant and light. The edge is especially light, tasty and crunchy.

Features:

White wheat flour type “00” with very fine grain, very white

Indications for Use:

Ideal for homemade pasta. Considerably reduces lump formation in creams and béchamel.

Features:

Type “00” Manitoba wheat flour with high Proteins content.

Indications for Use:

Suited for firm doughs with many ingredients, and for correcting weaker flours. For breadmaking, risen pastry and pizzas.

Features:

white wheat flour

Indications for Use:

Flour good for direct dough with short leavening

Features:

Indications for Use:

Flour good for direct dough with short leavening

Features:

Remilled durum wheat semolina produced from selected wheat, features good elasticity, absorption and seal, for excellent results in small, large and regional breads and ciabatta.

Indications for Use:

Product that stands out for its excellent absorption and extensibility, as well as for holding and for its excellent results on small breads and ciabatte with the use of leavening cell

Features:

Type “00” wheat flour

Indications for Use:

ideal for 4-8 hour leavening at ambient temperature and keeping in the refrigerator at 4 °C for up to 2 days. Even when moderately risen, Pizza dough is tasty, fragrant and light. The edge is especially light, tasty and crunchy.

Features:

Type “00” Manitoba wheat flour with high Proteins content.

Indications for Use:

Suited for firm doughs with many ingredients, and for correcting weaker flours. For breadmaking, risen pastry and pizzas.

Features:

Type “00” wheat flour for plate and pan pizzas.

Indications for Use:

For plate pizza, rise for 10 to 16 hours at room temperature or keep in the refrigerator at 4 °C for up to 3 days, also good for strengthening weak flours. Long risen Pizza is very tasty and easy to digest. The crust is tall, brown and delicious, with a crunchy pizza base throughout.

Features:

Type “00” wheat flour for pizza

Indications for Use:

ideal for 4-8 hour leavening at ambient temperature and keeping in the refrigerator at 4 °C for up to 2 days. Even when moderately risen, Pizza dough is tasty, fragrant and light. The edge is especially light, tasty and crunchy.

Features:

Type “00” wheat flour for plate and pan pizzas.

Indications for Use:

For plate pizza, rise for 10 to 16 hours at room temperature or keep in the refrigerator at 4 °C for up to 3 days, also good for strengthening weak flours. Long risen Pizza is very tasty and easy to digest. The crust is tall, brown and delicious, with a crunchy pizza base throughout.

Features:

Produced from selected wheat, features good elasticity, absorption and seal, for excellent results in small, large and regional breads and ciabatta.

Indications for Use: