Emilia Line Flours

For fresh pasta and pastries: extraction flour with an ultra-low ash content.

W 300/330  P/L 0.7 

PROT. 13.5%  WA 58/59%

Flours for medium fermentation (12–16 hours) firm doughs, ideal for baguettes, torinese, rosetta romana, and sfilatini.

W 250/270  P/L 0.6 

PROT. 12.5%  WA 57%

100% EMILIAN WHEAT

Flour fortified with high-protein wheat, ideal for a wide range of uses and medium fermentation doughs. Excellent results for firm-dough products with medium fermentation.

W 240/270  P/L 0.6 

PROT. 12%  WA 56%

100% EMILIAN WHEAT

Flour fortified with high-protein wheat, ideal for a wide range of uses and medium fermentation doughs. Excellent results for firm-dough products with medium fermentation.

W 200/220  P/L 0.6 

PROT. 11%  WA 54%

100% EMILIAN WHEAT

Straight doughs with the right balance of strength and elasticity, made using the finest Emilian wheats supported by a significant proportion of high-protein grains.

W 190/220  P/L 0.6 

PROT. 10%  WA 54%

100% EMILIAN WHEAT

Straight doughs with the right balance of strength and elasticity, made using the finest Emilian wheats supported by a significant proportion of high-protein grains.