Since 1929 we have been producing flours, semi-finished and semi-finished concentrated products for bakery, pizzeria, pastry

headerina semilavorati per pizza

Soy mixes


  • Soia breve

    Mix with common wheat flour and toasted soy flour, optimized for direct dough with rising time up to 6 hours.

  • Soia lunga

    Mix with common wheat flour and toasted soy flour, optimized for direct dough with rising time up to 24 hours.  

  • Soia lunga con semola di soia

    Mix with common wheat flour, toasted soy flour and soy semolina,optimized for direct dough with rising time up to 24 hours.


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