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Prodotti
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Type “0” pizza strong soft wheat flours
Type “0” pizza strong soft wheat flours Ideal for highly hydrated doughs Strength: W 350-380 Packaging 25 Kg
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Manitoba soft wheat flour type ‘0’
Manitoba soft wheat flour type ‘0’ Elastic flour with high protein content, ideal for pastry and leavened products. Strength: W 380-420 Packaging: 25 Kg
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Stone-ground wholemeal flour
Stone-ground wholemeal flour A unique selection of Umbrian grains produced through strict supply chain agreements. Strength: not available Packaging: 25 kg
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Whole wheat soft flour
Whole grain soft wheat flour Ground using the traditional method of the wheat kernel, with naturally present germ and bran. Very aromatic after baking. Ideal for whole products, rich in fiber and flavor. Strength: W 200-240 Packaging: 25 kg
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Stone-ground fine wholemeal flour
Stone-ground fine wholemeal flour (made only from Umbrian grains) A unique selection of Umbrian grains produced through strict supply chain agreements. Ideal for homemade bread. Strength: not available Packaging: 25 kg
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Soft wheat flour type ‘0’ Manitoba
Soft wheat flour type ‘0’ Manitoba Strong flour, high in protein content. Ideal for all structured leavened products, suitable for home use as well. Strength: W 380-420 Packaging: 25 Kg
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Soft wheat flour type ‘0’
Soft wheat flour type ‘0’ A selection of Italian grains produced through a supply chain agreement, for the most classic of flours. Ideal for any use. Strength: W 180-200 Packaging: 25 Kg
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Soft wheat flour type ’00’ ‘RR’
Soft wheat flour type ’00’ ‘RR Flour for natural leavening and airy bread. Strength: W 360-390 Packaging: 25 kg
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Reinforced soft wheat flour type ’00’
Reinforced soft wheat flour type ’00’ Ideal product for traditional pastry and airy bread. Strength: W 280-320 Packaging: 25 Kg
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Soft wheat flour type ’00’ Manitoba – red bag
Soft wheat flour type ’00’ Manitoba red bag Strong flour, high in protein content. Ideal for all structured leavened products, suitable for home use as well. Strength: W 380-420 Packaging: 25 kg