FARINE

Coarse-grained durum wheat flour, ideal for making pizza.

It does not make dust, does not stick and makes the pizza more fragrant and golden on the edge, preventing it from burning during cooking

Flour with excellent workability.

Ideal for the production of slippers and leavened products rich in ingredients (panettone, pandoro, colombe) or for bigas with leavening of at least 16/18 hours.

Suitable for bakers.

Flour with good absorption, suitable for very fast processing, direct doughs and refreshments. Ideal for wrapped bread, hard, Apulian pasta, etc.

Recommended for bakers.

Biscuit is a flour that guarantees excellent friability even without the addition of starches.

Suitable for the production of shortcrust pastry for pies and biscuits.

Ideal for bakers.

Gran Saraceno is an innovative semi-finished product which, thanks to a special thermo-dynamic treatment, retains most of the natural characteristics of buckwheat ideal for the preparation of tasty artisan baked goods.

Suitable for bakers.

Integrale Italia is a calibrated and reinforced wholemeal flour, suitable for the production of large-sized bread with a high content of fiber and mineral salts.

Ideal for bakers.

Manitoba type 0 is a flour with high protein content and long leavening stability.

Suitable for medium-long leavening bighe (min 18/20 hours), for leavened pastries (croissants, colombe, focaccia, brioches and panettone) and to strengthen weaker flours.

Ideal for bakers.

Pizza Italiana is a soft wheat flour produced with selected European grains and mixed with North American grains.

Suitable for 6-10 hour leavening at room temperature and storage in the refrigerator at 4 ° C for a maximum of 2 days.

The cooked pizza is tasty, fragrant and light. The edge is particularly leavened, appetizing and crunchy.

Ideal for pizza chefs.

Ideal Pizza is produced with European and national soft grains.

Suitable for 2-5 hour leavening at room temperature; storage in the refrigerator at 4 ° for a maximum of 1 day.

Ideal for pizza chefs.

Pizza Verace is produced with grains that allow a high extensibility and seal.

It is a product suitable for medium - long leavening (10 - 16 hours) at room temperature, storage in the refrigerator at 4 ° C for up to 3 days, to reinforce weak flours.

Ideal for pizza chefs

Special Gold type 0 is a flour with excellent workability, ideal when you are looking for an extreme extensibility of the dough.

In the presence of laminations, this product allows for a mixture that tends not to shrink and maintains the increase in the surface even under stress.

Special Gold, thanks to this specific characteristic, is ideal for the production of pizzas and puff pastry, for the creation of bigas with a fermentation of 12/14 hours at a controlled temperature.

Suitable for bakers.

Natural Yeast improves the structure of the dough, giving it greater extensibility and facilitating drafting. THE

The product gives the pizza flavor, fragrance, crunchiness, both hot and cold, and a more golden color.

Ideal for pizza makers and bakers.

Dry gluten 11% min. Protein 12% min.

Durum wheat semolina with a fine grain size.

Excellent extensibility, ideal for fresh puff pastry and dry pasta.

Dry gluten 10% min. Protein 11% min.

Durum wheat semolina with a large grain size. More rigid in processing.

For dry and fresh extruded pasta, ideal for keeping al dente cooking.