Le Centenarie, a selection of flours for domestic use

The 2023 novelty: the Le Centenarie line, a range of "multipurpose" soft wheat flours for bread-making, pasta-making and pastry-making, spelled flour and semolina.

Le Centenarie

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.

Le Centenarie

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.

Le Centenarie

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.

Le Centenarie

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.

Le Centenarie

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.

Le Centenarie

Durum Semolina

100 % ITALIAN ORIGIN

For dry pasta and fresh pasta production, bread making.

Le Centenarie

Semi-wholemeal Durum Cappelli

100 % ITALIAN ORIGIN

Dry pasta, specialities, bread making.

Le Centenarie

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.

Le Centenarie

Organic oat flour

STONE - MILLED

Rich in fiber, it is suitable for many types of preparations, especially bread, biscuits and desserts. It is generally mixed with other flours.

Le Centenarie

Organic Chickpea

STONE - MILLED

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.

Le Centenarie

Organic buckwheat flour

STONE - MILLED

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.

Le Centenarie

Organic white rice flour

STONE - MILLED

Used mainly for preparation of biscuits, cakes and sprinkle for frying in tempura.

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