Soft wheat flour type 00 special pizza with “certificate of fitness” as meeting the requirements set by the official specification for the preparation of the Original Pizza Napoletana. Aroma, taste and crispiness really “verace”. W 250-320P/L min. 0,60 Rising at 20-25°:18 h
Flour with excellent bread-making qualities ideal for the replacement of the traditional “type 00” and “0” flours in those preparations that need medium rising times. This flour is also ideal for preparations that require long soaking times in cell, during the rising phase.With the addition of wheat germ.
Recommended for the preparation of all types of fresh and filled pasta when you need an easy to roll dough, either manually or by machine, that maintains the natural yellow coloration given by the eggs. This flour is also recommended for the preparation of traditional italian “piadina”. Soft wheat flour Type 00 W 200-220 P/L 0.50-0.90
Made of grain exclusively from 100% Italian crops. Flour with excellent bread-making qualities ideal for the replacement of the traditional “type 00” and “0” flours in those preparations that require short rising times.With the addition of wheat germ.
Semolina flour from durum wheat for professional use.
Recommended for the preparation of soft sweets, cakes and shortcrust, enhancing the flavor and crispness. Its features facilitate mixing the dough with the ingredients that typically make up the sweets, in particular eggs and butter, also making possible the absorption of a greater quantity of liquid. Soft wheat flour Type 00 W 190-210 P/L 0.50-0.70
INFIBRA+ is a blend of flours, source of fiber with excellent bread-making qualities, ideal for creating tasty and healthy products enlarging the offer and meeting the needs of the modern consumer. INFIBRA + was developed to maintain unchanged all the components of the grain, and to offer more flavor and better bread-making qualities while obviating the...
Dietary semi-finished product without gluten. Ingredients: deglutinated wheat starch, dextrose, psyllium fiber, chicory fiber, Thickening agents: (guar gum), yeast extract.
Recommended for the preparation of all types breads that do not require excessively long rising times. It is ideal for mixing with seeds and other ingredients, and it is suitable for bread-making machines. Soft wheat flour Type 00 W 220-250 P/L 0.70-1.00
The essential flour for preparing products that require long rising time. Its characteristics make this flour ideal for giving strength to the dough, ensuring good rising and a higher absorption of liquids. Soft wheat flour Type 0W 330-370P/L 0.50-0.70
An easy-to-use flour, recommended for the preparation of pizzas, focaccia, and doughs that require approximately up to 5 hours rising time (at room temperature). Thanks to the selected quality grain, this flour gives great elasticity to the dough and a delicate flavor of corn to the final products. Soft wheat flour Type 0W 250-270P/L 0.50-0.70