Pasta Flours

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.

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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.

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Extracted flour with very low ashes contents. Suitable for fresh pasta, lasagna, noodles, potato gnocchi…

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Suitable for fresh pasta, lasagna, noodles, potato gnocchi… Final product with roughness carachteristics.

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