Pizza Flours

W 400  P/L 0.8  WA 61%

Ideal for long fermentation pizza (18–20 hours).

W 320  P/L 0.7  WA 59%

Ideal for thin-crust pizza with medium fermentation.

W 250  P/L 0.7  WA 57%

Ideal for tray-baked and thin-crust pizza with short fermentation.

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 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.