Softwheat Type 0
100 % ITALIAN ORIGIN
Organic white and refined flour, low in mineral salts. Suitable for all recipes and baked goods, in particular for bread, fresh pasta, homemade pizza, breadsticks, biscuits, pastries.
Softwheat Type 00
100 % ITALIAN ORIGIN
The finest of flours, white and with a very thin consistency. Suitable for all uses in the kitchen, especially for fresh pasta, bread, pizza and biscuits.
Softwheat Type 2
100 % ITALIAN ORIGIN
Less refined flour that retains most of the nutritional characteristics of the wheat grain and has a greater presence of fiber. Ideal for bread, pizza and all baked products.
Softwheat Type Manitoba
100 % ITALIAN ORIGIN
Flour rich in gluten and low in starch, suitable for more complex processes, such as the preparation of leavened confectionery products, long-leavening pizzas, bread, seitan, puff pastry.
Wholewheat
100 % ITALIAN ORIGIN
Flour rich in fiber. Well suited for whole wheat baked products and semi-processed products, suitable for bread, pizza, biscuits, pastry and confectionery.
Durum Semolina
100 % ITALIAN ORIGIN
For dry pasta and fresh pasta production, bread making.
Semi-wholemeal Durum Cappelli
100 % ITALIAN ORIGIN
Dry pasta, specialities, bread making.
Spelt
100 % ITALIAN ORIGIN
Suitable for bread production and other bread-like products like: crackers, flat bread, crispy toast-like bread, bread sticks, unleavened bread (typical of Romagna), sweet and salty biscuits-like products, pastry products in general, snacks, pizza.
Organic oat flour
Rich in fiber, it is suitable for many types of preparations, especially bread, biscuits and desserts. It is generally mixed with other flours.
Organic Chickpea
Stone ground flour, ideal for the preparation of pasta, and focaccia. For bread making it is advisable to mix it 50% with flour type 00 to obtain a well-blistered dough.
Organic buckwheat flour
Ideal flour for the preparation of fresh pasta and focaccia. For bread making it is advisable to mix it 50% with flour type 00 in order to obtain a well-rounded and tasty dough.
Organic white rice flour
Used mainly for preparation of biscuits, cakes and sprinkle for frying in tempura.
Softwheat Type 0
100 % ITALIAN ORIGIN
Organic white and refined flour, low in mineral salts. Suitable for all recipes and baked goods, in particular for bread, fresh pasta, homemade pizza, breadsticks, biscuits, pastries.
Softwheat Type 00
100 % ITALIAN ORIGIN
The finest of flours, white and with a very thin consistency. Suitable for all uses in the kitchen, especially for fresh pasta, bread, pizza and biscuits.
Softwheat Type 2
100 % ITALIAN ORIGIN
Less refined flour that retains most of the nutritional characteristics of the wheat grain and has a greater presence of fiber. Ideal for bread, pizza and all baked products.
Softwheat Type Manitoba
100 % ORIGINE ITALIANA
Flour rich in gluten and low in starch, suitable for more complex processes, such as the preparation of leavened confectionery products, long-leavening pizzas, bread, seitan, puff pastry.
Wholewheat
100 % ITALIAN ORIGIN
Flour rich in fiber. Well suited for whole wheat baked products and semi-processed products, suitable for bread, pizza, biscuits, pastry and confectionery.
Durum Semolina
100 % ITALIAN ORIGIN
For dry pasta and fresh pasta production, bread making.
Semi-wholemeal Durum Cappelli
100 % ITALIAN ORIGIN
Dry pasta, specialities, bread making.
Spelt
100 % ITALIAN ORIGIN
Suitable for bread production and other bread-like products like: crackers, flat bread, crispy toast-like bread, bread sticks, unleavened bread (typical of Romagna), sweet and salty biscuits-like products, pastry products in general, snacks, pizza.
Kamut® Khorasan
100 % ITALIAN ORIGIN
Scientific researches showed the exceptional digestibility and the easy assimilation of the products which have been made with the flours obtained from this cereal.
