Flours for breadmaking

For fresh pasta.

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

For fresh pasta.

W 360  P/L 0.8 

PROT. 16%  WA 60%

Made from the exclusive milling of Canadian wheat, it’s the ideal solution for blending with medium-to-low strength flours — offering excellent value for money.

W 300  P/L 0.7 

ASH MAX 0.95 d.m.

W 300  P/L 0.7 

ASH MAX 0.8 d.m.

W 480/530  P/L 0.75 

PROT. 18/20%  WA 65%

The “special” flours for all types of long and very long fermentation. The blend of the finest high‑protein wheats ensures exceptional and consistent quality over time.

W 420/450  P/L 0.75 

PROT. 16/17%  WA 64%

The “special” flours for all types of long and very long fermentation. The blend of the finest high‑protein wheats ensures exceptional and consistent quality over time.

W 380/400  P/L 0.75 

PROT. 15.5/16%  WA 61/62%

The “special” flours for all types of long and very long fermentation. The blend of the finest high‑protein wheats ensures exceptional and consistent quality over time.

W 350/380  P/L 0.75 

PROT. 14.5%  WA 60/61%

The “special” flours for all types of long and very long fermentation. The blend of the finest high‑protein wheats ensures exceptional and consistent quality over time.

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 270/290  P/L 0.65 

PROT. 13%  WA 57/58%

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%

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%

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%

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

W 190/220  P/L 0.6 

PROT. 10%  WA 54%

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

W 160/180    P/L 0.5   

PROT. 8/9%    WA 51/53%

Flour made with a proportion of the finest biscuit-grade wheats, making it ideal for short-fermentation doughs and biscuit baking—with excellent elasticity throughout.

W 160/180    P/L 0.6  

PROT. 8/9%    WA 51/53%

Flour made with a proportion of the finest biscuit-grade wheats, making it ideal for short-fermentation doughs and biscuit baking—with excellent elasticity throughout.