Archive: Categoria: Bread

Nativa Type 2 Strong

Flour obtained by milling ‘strength’ soft wheat. Thanks to its composition, it is ideal for baked products that require long[...]

03.20.2024 Read more

Nativa Type 1 Strong

Flour obtained by milling ‘strength’ soft wheat. Thanks to its composition, it is ideal for baked products that require long[...]

03.20.2024 Read more

Millericette

Millericette is Molino Piantoni’s type 00 wheat flour perfect for all preparations, sweet and savoury. Thanks to the starch and[...]

03.23.2023 Read more

FLOUR 0 MANITOBA

The main characteristic of Manitoba flour is its strength, as well as its high protein content and significant water absorption[...]

10.31.2018 Read more

La Completa

Mix rich in proteins, minerals, and vitamins. Ideal for obtaining products with a complete and unique taste, color, aroma, and[...]

07.17.2018 Read more

Re-milled Semolina

Product obtained by grinding durum wheat grown in the Altamura area. It has a finer grain size, is ideal for[...]

10.12.2017 Read more

Pro-Mill

Completely natural product with high protein content: its use produces bread characterized by fragrance, a thin crust and long conservation.

08.21.2017 Read more

Bakery Flour

The different types of flour mentioned above, are considered the basic flour for bread, pizza and cakes. For many years[...]

08.21.2017 Read more

Pro-Vit

Product with high protein content that increases the strength of the flour, improves the taste of the bread and keeps[...]

08.21.2017 Read more

Sojapan

Semi-finished for professional use in the production of soy bread.

08.21.2017 Read more

Re-milled Semolina

Product obtained by grinding durum wheat grown in the Altamura area. It has a finer grain size, is ideal for[...]

08.21.2017 Read more

Extra semolina

Product obtained by grinding durum wheat grown in the Altamura area. It has a larger grain size and is ideal[...]

08.21.2017 Read more