For Fresh Pasta
Characterized by a controlled particle size and other characteristics that allow to obtain a sheet with an intense and lasting color, ideal for making fresh pasta.
For Biscuits
Characterized by low absorption and a low level of strength, it has excellent friability even without the addition of starches. Suitable for the production of biscuits and pies.
Type 0
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.
Type 0 reinforced
Ideal for medium and long leavening preparations. Thanks to a well-balanced protein content and high stability, they make it possible to obtain golden and tasty products.
Type 00
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.
Type 1
With a fine consistency, it has a darker color than 00 and 0 flours due to the presence of more bran parts, which make it ideal for biscuits, pies and homemade bread.
Type 2
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.
Wholewheat
Flour rich in fiber. Well suited for whole wheat baked products and semi-processed products, suitable for bread, pizza, biscuits, pastry and confectionery.
Soft wheat Manitoba type
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.
