Discounted Flours

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

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

Soft wheat flour and re-milled durum wheat semolina for crispy pizza. W: 320-360.

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

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

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

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

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

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

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

Blend of flours for sheet pan pizza and focaccia.

Granulated flour for crispy frying and for dusting bread and pizza.

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

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