Cereal Flours

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

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

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

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

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

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

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

Type 0 flour with teff, quinoa, hemp, and chia for gourmet pizzas and focaccia. W: 300-320.