Line of Tradition

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

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

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

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

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

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

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

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

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

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

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.