Flour made from domestic and imported wheat with properties that make it suitable for bread making; ideal for regular bread; refreshing flour for dough with biga; straight dough with a 2-3 hour leavening time.
Flour made from selected domestic and imported wheat with rheological properties that make it suitable for bread making; ideal for regular bread. Refreshing flour for dough with biga; straight dough with a 3-4 hour peak leavening time.
Flour made from select domestic and imported wheat. Suitable for making bread, it is used in straight dough or as a refresher for any kind of bread.
Made from the best selections of domestic and North-American wheat, we offer this line of products for high quality bread making; ideal for panini, ciabatte, focacce, or for regular bread to improve the outcome; it is also used to refresh bigas. Remarkable results are obtained with cold fermentation techniques and in frozen products.
Very stable flour obtained by mixing high quality wheat in terms of protein and gluten, which make it suitable for very slow leavening and is therefore used for bigas and puff pastry and in cold technology. Ideal for soft and fragrant bread. Excellent in regular bread to improve the outcome.
Wholewheat flour obtained by mixing domestic and imported wheat; it is high in fibre and has a stronger and more intense flavour and is therefore used to make wholewheat baked goods.
Flour made from selected domestic and imported wheat; it contains fibre fractions and is used to add extra flavour to baked goods.
Flour obtained by mixing domestic and imported wheat; it is high in fibre and ideal for making Lariano bread and other baked goods.
