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

Mixes with natural yeast

Mixes with natural yeast

Mixes with natural yeast


3 RESULTS

  • Pan di mosto

    A blend of whole grain low-refinement INTEGRO flour, rich in fibre, vitamins, mineral salts and grape must with the typical aroma of wine, which achieves natural leavening without the need for brewer’s yeast.

     
  • Campagnolo

    A blend of low-refinement Type 1 flour and durum wheat semolina. It gives bread an intense aroma thanks to the inclusion of natural yeast.

     
  • Paesano

    A blend of low-refinement Type 2 flour with small bran specks, rich in fibre, vitamins, mineral salts and sourdough for the production of nicely coloured bread. No brewer’s yeast needs to be added.

     



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