Bread Flours

Type 00 wheat flour (triticum aestivum) from the best Italian, European and US wheats.

25kg valve bags

Traditional flours

UNO CASERECCIA Type 1 flour (W: 210-230) minimal refinement, for direct dough and refreshments.

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Uno 320 Type 1 low-refinement flour (W: 300-340) for direct dough or quick dough starters

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Uno Rustica Type 1 flour (W: 425-450) low refinement and rich in fibre

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Due Rustica Type 2 flour (W 425 – 450) low-refinement and rich in fibre

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Type ‘0’ and ‘00’ flours

Flours 1 and 2

Whole grain flours

Whole grain N W: 220 – 240. Whole grain wheat flour. Large bran flakes.

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Whole grain M W: 350 – 380. Whole grain wheat flour. Large bran flakes.

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Whole grain MF W: 350 – 380. Whole grain wheat flour. Thin bran flakes.

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Whole grain P W: 260 – 280. Whole grain wheat flour. Thin and medium bran flakes.

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Specialty flours

Khorasan Flour from organic Khorasan wheat (triticum turanicum)

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Durum wheat semolina Semolina for fresh and dried pasta

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Fine durum wheat semolina Fine semolina for fresh and dried pasta

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Le Farine MantoGrano

Uno Gonzaga Flour type ‘1’ (2/4 hours of leavened). W 180 – 200

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Integro Gonzaga Wholemeal flour (24/48 hours of leavening, 4/6 days of cold storage). W 250 - 260

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QuiVicino ‘QV’ local flours

Zero QV Type 0 wheat flour from Lombardy (W: 280-320)

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Uno QV Type 1 wheat flour from Lombardy (W: 280-320)

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Whole grain QV Type 0 whole grain wheat flour from Lombardy (W: 280-320)

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