Archive: Formato: 25 kg
Nativa Type 2 Strong
Flour obtained by milling ‘strength’ soft wheat. Thanks to its composition, it is ideal for baked products that require long[...]
Nativa Type 1 Strong
Flour obtained by milling ‘strength’ soft wheat. Thanks to its composition, it is ideal for baked products that require long[...]
Milleforme Granito
Product obtained by grinding and extracting selected soft wheat flour. GRANITO used for the preparation of fresh pasta and gnocchi.
La Dolcemetà PUFF PASTRY
This flour produces a dough rich in high quality proteins with a good balance of extensibility and elasticity. It has[...]
La Dolcemetà CROISSANT
The particular protein structure of this flour, combined with a good balance of extensibility and elasticity, make the dough extremely[...]
La Dolcemetà SHORTCRUST PASTRY
This flour will produce a dough that is resilient and less likely to crumble, giving a nice consistency and crispness[...]
La Dolcemetà PANETTONE
The high amount of protein and the excellent gluten structure, accompanied by a high W value, give this flour the[...]
FLOUR 0 MANITOBA
The main characteristic of Manitoba flour is its strength, as well as its high protein content and significant water absorption[...]
Re-milled Semolina
Product obtained by grinding durum wheat grown in the Altamura area. It has a finer grain size, is ideal for[...]
