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

Pizza flours

Since 1929 we have been producing flours which allow the realisation of one of the most worldwide lo

Flours obtained by milling the best Italian, European and US wheats selected to suit the different processing types.

  • Valve bags:  25kg and 10 kg

12 RESULTS

  • IN3

    W: 330 ÷ 360. It is a flour abtained from the whole processing of cereal, so it mantains thin and large bran flake, fibre and 100% vital wheat germ. IN3 combines excellent nutritional characteristics and a higer workability compared to whole flour.  

     
  • Doppiaesse

    W: 290 ÷ 310. Professional mixture of soft wheat flours, ideal for pizza with very high and airy rim. DOPPIAESSE is obtained from the milling of partially pre-sprouted grains. The presence of natural beneficial enzymes enhances the quality of the dough: the result is an extraordinary light and digestible pizza. DOPPIAESSE allows you to reach incredible results with batches 10% lighter than the average.  

     
  • Anniversario Cuore

    W: 280 ÷ 300. The Anniversario flours' line is composed of low refining soft wheat flours with wheat germ. It offers a concentrate of nutrients, ideal for a market which is more and more focused on the healthy characteristics of food. The Anniversarios are versatile flours and suitable for a light and digestible product. These flours are born one year after the celebrations of the ninetieth birth-day. They tell the memory, the story and the know-how of our mill through its research centre. Anniversario CUORE is ideal for medium/long leavening.  

     
  • Anniversario Pietro

    W: 340 ÷ 360. The Anniversario flours' line is composed of low refining soft wheat flours with wheat germ. It offers a concentrate of nutrients, ideal for a market which is more and more focused on the healthy characteristics of food. The Anniversarios are versatile flours and suitable for a light and digestible product. These flours are born one year after the celebrations of the ninetieth birth-day. They tell the memory, the story and the know-how of our mill through its research centre. Anniversario PIETRO is ideal for long leavening.  

     
  • Quick

    W: 180 ÷ 200. Type 0 common wheat flour from Italian wheats, characterized by great plasticity and elasticity. Ideal for direct doughs with very fast rising time.

     
  • Plus

    W: 240 ÷ 260. Type 00 common wheat flour from selected Italian wheats, characterized by great plasticity. Ideal for direct doughs with short rising time.

     
  • Plus S

    W: 270 ÷ 290. Type 0 common wheat flour from selected european wheats, characterized by great plasticity and strength. Ideal for direct doughs with medium rising time.

     
  • Red

    W: 330 ÷ 360. A blend of type 0 common wheta flour from selected grains. Ideal for doughs with traditional method, long rising time and storage up to 2 days in refrigerated room and to produce the traditional "Neapolitan Pizza".

     
  • Club

    W: 380 ÷ 400. Type 0 common wheat flour from the best selected European wheats, characterized by great strength. Ideal for doughs with traditional method, long rising time and storage up to 4 days in refrigerated room.

     
  • Professional

    W: 400 ÷ 420. Type 0 common wheat flour from the best North American wheats, for the most demanding pizza makers. Ideal for doughs with traditional method, long rising time over 24 hours and storage up to 6 days in refrigerated room.

     
  • Uno 320

    W 310 ÷ 330. Low-refined Type 1 common wheat flour, rich in fibre and mineral salts. Ideal for doughs with medium/long rising time and storage up to 2 days in refrigerated room.  

     
  • Integro

    W: 300 ÷ 340. Low refined whole wheat flour, high in fibre and mineral salts. It is characterised by the presence of large fragments of wheat grain which give a rustic taste to final products. Ideal for medium/long rising time.  

     



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