Pasta Flours

For fresh pasta.

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

For fresh pasta.

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 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.