The Wheat 100% Italian origin
Soft wheat flours are obtained by grinding wheat grown exclusively in Italy and processed in a more or less refined way according to the product we want to obtain. During the “sifting” process, that is during the separation of the bran from the flour, we can in fact obtain different degrees of refining, from the most complete necessary to produce 00 flour to the less “invasive” necessary for wholemeal flours, which maintain most of the outermost layers of wheat grains.
Soft wheat flours are the most used in the production of bread and bakery products, both sweet and savory.
Soft Wheat Flour
For Fresh Pasta
Soft Wheat Flour
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.
Soft Wheat Flour
For Biscuits
Soft Wheat Flour
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.
Soft Wheat Flour
Type 0
Soft Wheat Flour
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.
Soft Wheat Flour
Type 0 Reinforced
Soft Wheat Flour
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.
Soft Wheat Flour
Type 00
Soft Wheat Flour
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.
Soft Wheat Flour
Type 1
Soft Wheat Flour
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.
Soft Wheat Flour
Type 2
Soft Wheat Flour
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
Wholewheat Flour
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 Flour
Type 0 Manitoba
Soft Wheat Flour
Type 0 Manitoba
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.
