Flour for bread

Flour for bread, pizza, focaccia, and sweets. W: 230-280. This flour is also suitable for making Neapolitan pizzas with a large crumb structure.

Organic Type 0 flour for cookies, tarts, and direct doughs. W: 180-230.

Soft wheat flour, sunflower seeds, sesame seeds, and flaxseeds for a rustic, grain-rich bread.

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

Preparato per prodotti da forno con pasta madre essiccata e lievito di birra secco.

Flour made from wheat, rye, oats, barley, and corn. Ideal for both sweet and savory preparations.

Semi-wholemeal flour for rustic sweet and savory baked goods. W: 230-280.

Organic wholemeal flour, stone-milled, for shortcrust pastry, breadsticks, and short fermentation doughs. W: 180-230.

Soft wheat flour and potato flakes for soft sweet and savory baked goods.

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

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

Blend of spelt flour and whole barley for rustic-tasting bread and focaccia.

Lievito di birra secco istantaneo, da utilizzare direttamente negli impasti. Adatto sia a brevi, sia a lunghe maturazioni.

Blend of soft wheat, durum wheat, and cereals for focaccia, pizza, and bread.

Wholemeal flour, rich in fiber. W: 280-320.

Farina di segale per il pane "nero" e ricette dolci e ricche di fibre.

Soft wheat flour and pumpkin puree for bread, focaccia, and sweets.

Type 0 flour, durum wheat, barley, and oats for a light bread with a crispy crust.

Blend of soft wheat flour and rye flour for dark, rustic bread with an intense flavor.

"00" flour for shortcrust pastry, fresh pasta, rolls, and breadsticks. W: 180-230.