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[...]
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[...]
Nativa Type 2
Original flour to rediscover the sensations and flavours of the past. “Full-bodied” product naturally rich in fibre, protein, and vitamins[...]
Nativa Type 1
Original flour to rediscover the sensations and flavours of the past. “Full-bodied” product naturally rich in fibre, protein, and vitamins,[...]
Luce di grano “0 LG”
Product obtained by milling selected soft wheat and subsequently blending the flours. Ideal to make pizza with long rising times.
Luce di grano “0 MD”
TYPE 0 flour of medium strength with vital wheat germ from soft wheat that gives the final product a unique[...]
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.[...]