Archive: Formato: 25 kg
Bakery Flour
The different types of flour mentioned above, are considered the basic flour for bread, pizza and cakes. For many years[...]
Luce di grano “0 RP”
TYPE 0 flour with vital wheat germ from soft wheat that gives the final product a unique aroma and fragrance.[...]
Traditional “00 LG”
Using this flour you obtain a soft, silky and easy to roll out dough; thanks to well-controlled leavening, the final[...]
Traditional “00 MD”
Using this flour you obtain a soft, silky and easy to roll out dough; the final product will be soft[...]
Traditional “00 RP”
Using this flour you obtain a soft, silky and easy to roll out dough; thanks to well-controlled leavening, the final[...]
Special Wholemeal Flour
Product obtained by grinding strong wheat. Ideal for the production of wholemeal products that requires a middle-long leavening time. The[...]
Large wholemeal
Product obtained by grinding national wheat. Ideal for the production of wholemeal products that requires a middle-long leavening time. The[...]
Wholemeal flour
Product obtained by grinding national wheat. Ideal for the processing of wholemeal bread that requires middle-long leavening time. The contained[...]
La Baguette
Semi-finished product ideal for making baguettes. The baguettes made with this product will have a soft, airy crumb and a[...]