W 250/270 P/L 0.75
100% EMILIAN WHEAT
Only Emilian wheat, for fresh pasta with a natural colour and excellent cooking performance.
“00” FRESH PASTA FLOUR
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W 270/290 P/L 0.65
100% EMILIAN WHEAT
The strength of Emilian wheat for your pizzas and focaccias. Medium-to-long fermentation (12–16 hours) for a light, distinctive result.
“00” KILO PIZZA AND FOCACCIA FLOUR
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W 190/220 P/L 0.6
100% EMILIAN WHEAT
The flour with the most fibre, ideal for all uses, from cakes to focaccia, from biscuits to bread.
“0” N KILO FLOUR
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W 190/220 P/L 0.55
100% EMILIAN WHEAT
A flour with all the qualities of the finest sifting, making it easy to prepare bread, focaccia, and whatever else your imagination inspires.
“00” N KILO FLOUR