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[...]

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

Milleforme Granito

Product obtained by grinding and extracting selected soft wheat flour.  GRANITO used for the preparation of fresh pasta and gnocchi.

03.19.2024 Read more

La Dolcemetà SFOGLIA

This flour produces a dough rich in high quality proteins with a good balance of extensibility and elasticity. It has[...]

12.11.2020 Read more

La Dolcemetà CROISSANT

The particular protein structure of this flour, combined with a good balance of extensibility and elasticity, make the dough extremely[...]

12.11.2020 Read more

La Dolcemetà FROLLA

This flour will produce a dough that is resilient and less likely to crumble, giving a nice consistency and crispness[...]

12.11.2020 Read more

La Dolcemetà PANETTONE

The high amount of protein and the excellent gluten structure, accompanied by a high W value, give this flour the[...]

12.11.2020 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

Rye

Rey wholemeal flour with high protein and fibre content. Can be used alone or mixed to obtain sweet or savory[...]

08.21.2017 Read more

Milleforme Pasta

Flour with low ash content obtained from particular grinding extractions of soft wheat. Specially used for the preparation of fresh pasta[...]

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

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