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 flour

Indications for Use:

Ideal for home pasta and tipical cakes

Features:

Indications for Use:

Features:

Indications for Use:

Features:

Indications for Use:

All recipies

Features:

Indications for Use:

All recipies

Features:

Indications for Use:

Ideal for leavened breads and cakes

Features:

Indications for Use:

Ideal for traditional and leavened cakes

Features:

White wheat flour type “0”, ideal for pizza.

Indications for Use:

Compared to general purpose flours, it can absorb more water during preparation, is more elastic and leavens to perfection.

Features:

Very fine grain

Indications for Use:

Ideal for home pasta and tipical cakes

Features:

white wheat flour

Indications for Use:

Generic flour for the production of pastry, tarts and biscuits

Features:

White wheat flour

Indications for Use:

Generic flour for the production of pastry, tarts and biscuits

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:

Farina speciale tipo Manitoba

Indications for Use:

Ideale per pane e dolci lievitati

Features:

Farina speciale

Indications for Use:

Ideale per dolci tradizionali e lievitati

Features:

Farina speciale

Indications for Use:

Ideale per pizze e focacce

Features:

Farina generica. Il basso contenuto di ceneri (sali minerali) la rende più bianca e raffinata.

Indications for Use:

Ideale per la produzione di pasta frolla crostate e biscotti.

Features:

100% farina di mais. Origine botanica: ibridi commerciali di cariossidi di mais della varietà a granella bianca appartenenti alla specie botanica Zea Mays L.

Colore: bianco più o meno intenso,assenza colori anormali. Odore: aromatico e tipico del mais macinato. Sapore: caratteristico, esente da gusti e/o sapori anomali. Consistenza: sciola. Aspetto: solido e granuloso.

Indications for Use:

Per polenta bianca

Features:

100% farina di mais precotta. Origine botanica: ibridi commerciali di cariossidi di mais della varietà a granella gialla appartenenti alla specie botanica Zea Mays L.

Colore: giallo più o meno intenso,assenza colori anomali. Odore: aromatico e tipico del mais macinato. Sapore: caratteristico, esente da gusti e/o sapori anomali. Consistenza: sciola. Aspetto: solido e granuloso.

Indications for Use:

Features:

white wheat flour

Indications for Use:

Ideal for direct dough with short leavening

Features:

White wheat flour

Indications for Use:

Ideal for direct dough with short leavening

Features:

Grezza (Rough) is a special flour type "2", result of research technologists GMI, which contains bran parts very close to the aleurone layer. It is characterized by the content of aleurone cells which are rich in vitamins and minerals that give digestibility to the product; more flavor and long shelf life

Indications for Use:

It can be cut used to characterize slippers and other types of bread.

Features:

white wheat flour

Indications for Use:

Ideal for direct dough with short leavening

Features:

white wheat flour

Indications for Use:

Ideal for direct dough with short leavening

Features:

white wheat flour

Indications for Use:

Ideal for direct dough with short leavening

Features:

white wheat flour

Indications for Use:

Ideal for direct dough with short leavening

Features:

White wheat flour

Indications for Use:

Ideal for direct dough with short leavening

Features:

white wheat flour

Indications for Use:

Ideal for direct dough with short leavening

Features:

white wheat flour

Indications for Use:

Ideal for direct dough with short leavening

Features:

White wheat flour for special italian bread

Indications for Use:

Ideal for direct dough with short leavening

Features:

white wheat flour

Indications for Use:

Ideal for medium-long leavening and for refreshing sponges in the baguettes processing

Features:

white wheat flour

Indications for Use:

Ideal for direct dough with short leavening

Features:

white wheat flour for special italian bread

Indications for Use:

Ideal for medium - long leavening and for refreshing the sponges in ciabatte processing

Features:

white wheat flour

Indications for Use:

Ideal for direct dough with short leavening

Features:

white wheat flour

Indications for Use:

Ideal for medium-long leavening and for refreshing sponges in the baguettes processing

Features:

Highly stable with a high Proteins content. 

Indications for Use:

Recommended for doughs with many ingredients (babà, panettone, pandoro) or long fermentation. Also ideal for natural leavening.

Features:

Highly workable flour for puff pastry and croissant, products which require excellent elasticity.

Indications for Use:

Ideal for medium-long leavening and for refreshing sponges. For large croissants, we recommend cutting with Delì manitoba.

Features:

Versatile flour with numerous functions, its high starch content makes it ideal for pastry creams. Also very suited for puff pastry.

Indications for Use:

Ideal for direct dough with short leavening

Features:

Select gluten ensures excellent workability.

Indications for Use:

Ideal for the final dough of panettone or long fermentation with a large amount of candied fruit.

Features:

No need to add starch, the final product is highly friable.

Indications for Use:

No need to add starch because only the product provides excellent friability

Features:

Pizza Reale is produced with Manitoba grain and a mix of Canadian and North American grains of great strength and tightness.

Indications for Use:

Pizza Reale is suited for:

- keeping in the refrigerator or chilled storage at 4 °C from 3 up to 6 days

- strengthening weak flours. Use 1.85 kg of Pizza Reale per litre of water. The resulting dough will be softer but will firm up during fermentation.

Features:

Produced with American grain balanced with European grain which gives great elasticity and tightness.

Indications for Use:

Pizza Italia is suited for:

- fermentation from 10-16 hours at room temperature

- chilled storage at 4 °C for up to 3 days

- strengthening weak flours.

Features:

A common wheat flour made with selected European grains combined with North American grains.

Indications for Use:

Pizza Napoli is suited for:

- fermentation of 4-8 hours at room temperature

- keeping in the refrigerator at 4°C up to 2 days.

Features:

Pizza Sorriso is made with common European and Italian wheat.

Indications for Use:

Pizza Sorriso is suited for:

- fermentation for 2-5 hours at room temperature

- keeping in the refrigerator at 4 °C for at most 1 day.

Features:

Produced with a blend of European and American grains.

Indications for Use:

Pizza al Pezzo is suited for pizza and focaccia in the pan. It is light, friable, crispy and easy to digest with its open structure. We recommend using 1.5 kg of Pizza al Pezzo per litre of water. The resulting dough is very soft.

Features:

white wheat flour

Indications for Use:

Ideal for direct dough with short leavening

Features:

Very stable, suited for long fermentation bigas (minimum 18 hours).

Indications for Use:

Ideal for standard hydration ciabatta.

Features:

Excellent workability.

Indications for Use:

Ideal for ciabatta and fermented products with many ingredients (panettone, pandoro, colomba) or bigas fermented for at least 16 hours.

Features:

Excellent workability.

Indications for Use:

Ideal for ciabatta and fermented products with many ingredients (panettone, pandoro, colomba) or bigas fermented for at least 16 hours.

Features:

Highly workable, excellent elasticity, strength and performance.

Indications for Use:

Ideal for puff pastry and croissants when cut with Manitoba. Also good for long fermentation plate pizzas (minimum 12 hours).

Features:

Versatile and highly absorbent, the ideal flour for medium/long fermentation and refreshing bigas.

Indications for Use:

Suited for baguette, sandwich bread and flavoured breads, or where improvers are not used.

Features:

Versatile and highly absorbent, the ideal flour for medium/long fermentation and refreshing bigas.

Indications for Use:

Suited for baguette, sandwich bread and flavoured breads, or where improvers are not used.

Features:

Very versatile flour, ideal for medium/long fermentation doughs and for refreshing bigas.

Indications for Use:

Ideal for sliced bread, baguette and fermentation cells.

Features:

Very versatile flour, ideal for medium/long fermentation doughs and for refreshing bigas.

Indications for Use:

Ideal for sliced bread, baguette and fermentation cells.

Features:

High absorption flour. The vitamin C provides excellent holding in fermentation and makes improvers unnecessary. Ideal for fermentation cells.

Indications for Use:

Suited for baguette and soft bread (like hamburger buns).

Features:

For use with small/no improver content. The vitamin C provides better holdingin fermentation.

Indications for Use:

Ideal for medium/long fermentation and for refreshing bigas. Suited for sliced bread, baguette etc.

Features:

For use with small/no improver content.

Indications for Use:

Suited for sliced breads. The vitamin C provides better holding in both direct doughs and in fermentation cells.

Features:

Very workable and elastic.

Indications for Use:

Ideal for multi-process doughs, French bread, medium fermentation plate pizza, focaccia and for increasing elasticity where required.

Features:

Versatile bread with good holding even in the fermentation cell.

Indications for Use:

Ideal for hard breads and direct doughs.

Features:

Versatile bread with good holding even in the fermentation cell.

Indications for Use:

Ideal for hard breads and direct doughs.

Features:

Good absorption. For fast processing, direct and multi-stage doughs.

Indications for Use:

Ideal for braided breads, hard pasta, Puglia style bread, etc.

Features:

Good absorption. For fast processing, direct and multi-stage doughs.

Indications for Use:

Ideal for braided breads, hard pasta, Puglia style bread, etc.

Features:

Excellent absorption and versatility, suited for fast processing, multi-process mixes and soft doughs with little or no salt.

Indications for Use:

Ideal for large breads (homemade) and light crusts (like Tuscan bread).

Features:

Excellent absorption and versatility, suited for fast processing, multi-process mixes and soft doughs with little or no salt.

Indications for Use:

Ideal for large breads (homemade) and light crusts (like Tuscan bread).

Features:

Fast leavening flour. The low gluten content ensures the finished product remains friable over time without the need to add starch.

Indications for Use:

Ideal for short pastry, tarts and biscuits.

Features:

Flour for direct, short fermentation dough. 

Indications for Use:

Ideal for braided bread, hard pasta, bread sticks and common bread or doughs which need little strength. Also used for dry pastry and to cut stronger flours to make them faster to work.

Features:

Flour produced with selected grain for high water absorption, good elasticity and volume, for direct doughs and multi-stage mixes.

Indications for Use:

For pizzas and focaccia in the pan, we recommend using at least 65% water and reducing the amount of dough into the pan to obtain a crisp and digestible product.

Features:

Indications for Use:

Ideal for the final dough of panettone or where is needed a long rising with higher addition of candied

Features:

High Proteins content and long stability in fermentation.

Indications for Use:

Features:

High Proteins content and long stability in fermentation.

Indications for Use:

Ideal for medium/long leavened bigas (min 18 hours) and leavened pastry (croissant, colomba, focaccia, brioches and panettone) and for strengthening weaker flours.

Features:

High absorption, excellent results in breadmaking, highly elastic and versatile, ideal for long fermentation bigas (minimum 22 hours in the biga cell, 18 hours in the room). 

Indications for Use:

Suited for very porous, open structured breads with a high water content (over 80%).

Features:

Good resistance in fermentation and in biga (direct doughs). Absorption up to 80%. High mineral salt and fiber content.

Indications for Use:

Recommended for ciabatta, open structured and soft bread. The mix of grains gives the finished product a delicate flavour and amber colour.

Features:

Calibrated and strengthened wholemeal wheat flour

Indications for Use:

ideal for large breads with high fibre and mineral salt content.

Features:

Wholemeal wheat flour with good holding and absorption,

Indications for Use:

ideal for bigas (13-14 hours) and direct doughs, also for ciabatta and small breads.

Features:

Excellent absorption for direct doughs. 

Indications for Use:

Rich in fibre, it is characterized by the particular composition: it contains a percentage of medium-large bran particles which gives flavour and taste to the bread. The finished product is crisp and sweet.

Features:

Very white flour (low ash content: 0.4%).

Indications for Use:

Ideal for piadine and tigelle or dry and fresh pastas which need greater strength and resistance to working in machines.

Features:

Fine grain flour, very white (low ash content: 0.4%) and versatile, good for a wide variety of doughs.

Indications for Use:

For dry and fresh pasta, good for a better duration or to delay the pasta oxidation

Features:

Very clear with low ash content.

Indications for Use:

To use for dusting and gnocchi production

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:

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:

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:

National Flour type 00

Indications for Use:

Ideal for bodies that need a little strength, and for pastries

Features:

Wholemeal wheat flour

Indications for Use:

For bakery products

Features:

Farina di grano tenero tipo "00" nazionale

Indications for Use:

Ideale per impasti che hanno bisogno di poca forza e per la pasticceria secca

Features:

Farina tipo 00 nazionale

Indications for Use:

Ideale per impasti che hanno bisogno di poca forza e per la pasticceria secca

Features:

Farina tipo 00 nazionale

Indications for Use:

Ideale per impasti che hanno bisogno di poca forza e per la pasticceria secca

Features:

Alto assorbimento di acqua, ottima resa in panificazione, buona estensibilità e versatilità, ideale per bighe a lunga lievitazione (in cella ferma biga minimo 22 ore, in ambiente almeno 18 ore).

Indications for Use:

Consigliata per la produzione di soffiate e molto alveolate ad alto contenuto d’acqua (oltre 80%).

Features:

Farina tipo 00 nazionale

Indications for Use:

Ideale per impasti che hanno bisogno di poca forza e per la pasticceria secca

Features:

Farina nazionale

Indications for Use:

Ideale per impasti che hanno bisogno di poca forza e per la pasticceria secca

Features:

Farina tipo 00 nazionale

Indications for Use:

Ideale per impasti che hanno bisogno di poca forza e per la pasticceria secca

Features:

Farina dal buon assorbimento. Per lavorazioni molto veloci, impasti diretti e rinfresco.

Indications for Use:

Ideale per pane avvolto, paste dure, pugliese, ecc.

Features:

Farina di grano tenero tipo "00" nazionale

Indications for Use:

Ideale per impasti che hanno bisogno di poca forza e per la pasticceria secca

Features:

Farina per brevi lievitazioni ad impasto diretto.

Indications for Use:

Indicata per la produzione di pane avvolto, paste dure, grissini e pane comune o per impasti che hanno bisogno di poca forza. Utilizzabile anche per la produzione di pasticceria secca e per tagliare farine più forti rendendole più veloci in lavorazione.

Features:

Farina di grano tenero tipo "00" nazionale

Indications for Use:

Ideale per impasti che hanno bisogno di poca forza e per la pasticceria secca

Features:

Farina versatile e dalla buona tenuta anche in cella di fermalievitazione.

Indications for Use:

Adatta per la lavorazione di paste dure tipo mantovane, ferrarese, tartarughe e per impasti diretti.

Features:

Alto contenuto di proteine e lunga stabilità in lievitazione.

Indications for Use:

Indicata per bighe di media lunga lievitazione (min 18 ore) per pasticceria lievitata (croissant, colombe, focacce, brioches e panettoni) e per rinforzare farine più deboli.

Features:

Farina versatile e dalla buona tenuta anche in cella di fermalievitazione.

Indications for Use:

Adatta per la lavorazione di paste dure tipo mantovane, ferrarese, tartarughe e per impasti diretti.

Features:

Farina rinforzata

Indications for Use:

Ideale per impasti a lievitazioni medio lunghe e per rinfrescare le bighe nella lavorazione delle baguettes

Features:

Farina molto versatile ideale per impasti a lievitazioni medio lunghe e per rinfrescare le bighe.

Indications for Use:

Adatta alla lavorazione di pane in cassetta (pancarrè), baguette e per la cella di lievitazione

Features:

Elevata stabilità, adatta per per bighe a lunga lievitazione (minimo 18 ore).

Indications for Use:

Ideale per ciabatte ad idratazione standard.

Features:

Buon assorbimento. Per lavorazioni molto veloci, impasti diretti e rinfresco.

Indications for Use:

Ideale per pane avvolto, paste dure, pugliese, ecc.

Features:

È una farina di grano tenero prodotta con grani europei selezionati e miscelati con grani nord americani.

Indications for Use:

indicata per:

- lievitazioni di 4-8 ore a temperatura ambiente
- conservazioni in frigorifero a 4 C° per un massimo di 2 giorni.

Features:

Calibrated and strengthened wholemeal wheat flour

Indications for Use:

ideal for large breads with high fibre and mineral salt content

Features:

È prodotta con grani americani bilanciati con i grani europei che consentono una elevata estensibilità e tenuta.

Indications for Use:

indicata per:

- lievitazioni di 10-16 ore a temperatura ambiente

- conservazioni in frigorifero a 4 C° per un massimo di 3 giorni

- per rinforzare farine deboli.

Features:

Ottima lavorabilità.

Indications for Use:

Ideale per la produzione di ciabatte e prodotti lievitati ricchi di ingredienti (panettoni, pandori, colombe) o per bighe con lievitazioni di almeno 16 ore.

Features:

Proteine selezionate che garantiscono ottima lavorabilità.

Indications for Use:

Ideale per l’impasto finale di prodotti lievitati (panettoni, pandori, colombe) o per bighe a lunga lievitazione (min 17 ore).

Features:

Farina dall'elevata stabilità

Indications for Use:

Ideale per la lavorazione con bighe a lunga lievitazionedi almeno 16 ore e per la produzione di ciabatte ad idratazione standard.

Features:

Farina ottenuta dalla macinazione di pregiati grani della provincia di Arezzo, il cui germe è stato mantenuto all'interno, dopo essere stato ridotto a sfarinato mediante un'esclusiva tecnica di macinatura a pietra (farina integrale) la fase successiva di lavorazione prevede il passaggio nel buratto. Studiata appositamente per l'elevata quantità di fibra presente che eleva la qualità del prodotto finale.

Indications for Use:

Le farine macinate a pietra, che mantengono intatto il contenuto di vitamine e di grassi insaturi del germe, sono ideali per la produzione di pani caserecci.