Breadmaking Flours
W 160/180 P/L 0.6
PROT. 8/9% WA 51/53%
This flour is suitable for direct and short dough resting. The low protein content and high elasticity make this flour suited for cookies, biscuits, pastries, sponge cake and snack industry.
W 160/180 P/L 0.5
PROT. 8/9% WA 51/53%
This flour is suitable for direct and short dough resting. The low protein content and high elasticity make this flour suited for cookies, biscuits, pastries, sponge cake and snack industry.
W 190/220 P/L 0.6
PROT. 10% WA 54%
Direct doughs with the right balance between extensibility and elasticity with the best Emilian and European wheat held up by a significant percentage of protein wheat.
W 200/220 P/L 0.6
PROT. 11% WA 54%
Direct doughs with the right balance between extensibility and elasticity with the best Emilian and European wheat held up by a significant percentage of protein wheat.
W 240/270 P/L 0.6
PROT. 12% WA 56%
Flour strengthened with high protein value wheat for a wide range of uses in medium leavening doughs.
W 250/270 P/L 0.6
PROT. 12.5% WA 57%
Flour strengthened with high protein value wheat for a wide range of uses in medium leavening doughs.
W 270/290 P/L 0.65
PROT. 13% WA 57/58%
Flours for half-hard doughs with medium leavening (12-16 hours). They are suited for Baguette, Torinese, Roman Rosetta and Sfilatino bread.
W 300/330 P/L 0.7
PROT. 13.5% WA 58/59%
Flours for half-hard doughs with medium leavening (12-16 hours). They are suited for Baguette, Torinese, Roman Rosetta and Sfilatino bread.
W 350/380 P/L 0.75
PROT. 14.5% WA 60/61%
The “Special Flours” for every kind of use with long and very long leavening. The mix of the best protein wheat allows to obtain an exceptional and unchanging over time quality. Ideal as renforcement flours, for indirect doughs and sour doughs ( 20/24 hs.) Suitable for bread, pizza, croissants…
W 380/400 P/L 0.75
PROT. 15.5/16% WA 61/62%
The “Special Flours” for every kind of use with long and very long leavening. The mix of the best protein wheat allows to obtain an exceptional and unchanging over time quality. Ideal as renforcement flours, for indirect doughs and sour doughs ( 20/24 hs.) Suitable for bread, pizza, croissants…
W 420/450 P/L 0.75
PROT. 16/17% WA 64%
The “Special Flours” for every kind of use with long and very long leavening. The mix of the best protein wheat allows to obtain an exceptional and unchanging over time quality. Ideal as renforcement flours, for indirect doughs and sour doughs ( 20/24 hs.) Suitable for bread, pizza, croissants…
W 480/530 P/L 0.75
PROT. 18/20% WA 65%
The “Special Flours” for every kind of use with long and very long leavening. The mix of the best protein wheat allows to obtain an exceptional and unchanging over time quality. Ideal as renforcement flours, for indirect doughs and sour doughs ( 20/24 hs.) Suitable for bread, pizza, croissants…
W 360 P/L 0.8
PROT. 16% WA 60%
This flour is obtained from the exclusive milling of Canadian wheat and it is the ideal solution to integrate medium-low flours with a good value for money.
Whole wheat flour for production of bread, pizza and biscuits with high nutritional values.
Whole wheat flour for production of bread, pizza and biscuits with high nutritional values.
Whole wheat flour for production of bread, pizza and biscuits with high nutritional values.
Extracted flour with very low ashes contents. Suitable for fresh pasta, lasagna, noodles, potato gnocchi…
Suitable for fresh pasta, lasagna, noodles, potato gnocchi… Final product with roughness carachteristics.