Patisserie flours

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 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%

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.