“280 Plus” is the ideal type “0” flour to produce traditional bread with medium leavening. Its composition makes it highly performing and stable even when you use the cold rise technique.
“Croissant” is the ideal flour for brioches, croissants and other breakfast pastries. Made by milling hard wheat grains with extensible gluten, it guarantees exceptional hold during both rolling-out and leavening of the dough and allows you to create well-developed croissants with a unique flavour and chewability.
Our fine-ground semolina flours are made by double-milling 100% accurately selected Italian durum wheat to imbue your shortcrust pastry, pies and biscuits with an extraordinary crumbliness and the unmistakable aroma of freshly-harvested wheat.
“Extra Arancio” is the semolina for pasta by excellence. By skilfully milling the best hard grains we obtain a coarseground semolina which will allow you to produce fresh and dry, moulded and drawn pasta, with an intense colour and a strong hold during cooking.
Our organic double-milled semolina, made with this variety of durum wheat, is excellent to prepare bread, pasta, pizza, cakes and pastry which are characterised by their intense taste and distinct aroma.
Soft wheat, rye, barley, oats, sunflower seeds, sesame seeds and flax seeds: all these tiny natural masterpieces come together in one flour that is perfect for bread, pasta, pizza, focaccia and pastry.
Also known as Khorasan, Kamut® is an ancient durum grain that is appreciated for its nutritional value and unmistakable flavour. Our Kamut® wheat from Khorasan grain is rigorously grown according to natural farming methods, and is the perfect way to add unique flavour to bread, pizza, focaccia and pastry
Made from 100% Italian soft wheat, our type 0 flour is a high-quality ingredient full of authentic, genuine flavour for both sweet and savoury recipes. It is ideal to add a delicately rustic flavour to bread, pasta, pizza, focaccia and pastry with short proofing times.
Made from 100% Italian wheat, our 00 flour is a high-quality, essential ingredient in countless recipes, both sweet and savoury. Obtained by milling the most internal part of the grain of wheat, our type 00 flour is perfect for bread, pasta, pizza, focaccia and pastry.
Our wholemeal flour made from soft wheat is an explosion of flavour. Made by grinding the “whole” wheat kernel, it’s perfect for bread, pasta, pizza, focaccia and unleavened desserts.
“ZERO XL” is the flour created by means of a careful selection of hard wheat grains, which will guarantee high hydration and surprising dough hold. It produces doughs with an extraordinary hold and extensibility. Excellent for long leavening times and for the preparation of Biga.