Vendita diretta farine dallo Shop Online del mulino

"00" flour for pastries, but also for long-fermentation pizza and bread. W: 280-320.

Strong flour for pizza and long-fermentation bread. W: 320-360.

Type 1 flour for bread, pizza, focaccia, and rustic, well-balanced sweets. Type 1 flour W: 230-280.

Re-milled durum wheat semolina for fresh pasta, bread, pizza, and focaccia.

Farina Tipo 0 realizzata con grano 100% italiano dedicata all'alimentazione dei bambini.

Manitoba flour for large leavened products. W: 320-360.

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a professional?

We create a flour tailored to your needs: let's create your flour together

We create a flour tailored to your needs: let's create your flour together

rsi

We have always milled
soft wheat to
transform it into flour,
many flours.

RSI

We have always milled
soft wheat to
transform it into flour,
many flours.