Flour for bakery

Natural and genuine: these are our flours for baking. Obtained from the mixing and grinding of carefully selected national and foreign grains, they marry the natural goodness to meet the taste of many palates. Certainly, very fine.

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Flour Type Uno R

Soft wheat flour with added re-milled semolina, enriched with fibers and minerals from the outer part of the grain. Ideal for rustic breads and pizzas, suitable for long fermentations, with biga starters of 24 hours or more. W: 300.

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Wholemeal Flour

Soft wheat flour rich in fiber, made from strong national and international grains. High hydration capacity dough with a recommended fermentation of at least 48 hours. W: 320-340.

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Oro Pizza Cuor di Deliziosa Flour

Blend of cereal and seed flours, suitable for both direct and indirect doughs with a minimum refrigerator fermentation of 72 hours. W: 300.

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Oro Pizza Deliziosa Flour

Soft wheat flour ideal for unique cereal pizzas, containing barley, oats, corn, flaxseeds, sesame seeds, soy, and rye. Suitable for both direct and indirect doughs with a minimum fermentation of 72 hours. W: 300.

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Oro Pizza Appetitosa Flour

Type 00 flour made from high-quality national soft wheat and European grains. Ideal for preparations such as crackers and breadsticks. Suitable for direct doughs and refrigerator fermentation for up to 24 hours. W: 220-250.

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