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


Flours, mixes, concentrated mixes and improvers for home backing and professional use for our daily

Flours, mixes, concentrated mixes and improvers for home backing and professional use for our daily well-being.
The modified atmosphere packaging (MAP) ensure the freshness and the natural preservation of all the nutritional ingredients contained.

  • Modified Atmosphere Packaging (MAP)
  • BENESSERE: 400/500 g bags – Chef: 1kg bags

Benessere Chef 6 RESULTS

  • Doppiozero

    Type “00” flour from carefully selected ITALIAN WHEAT, it has great plasticity and high protein content, ideal for all types of bakery product.

  • Pastapiu

    A flour made from ITALIAN WHEAT with great plasticity and high protein content, ideal for preparation of fresh pasta.

  • Rimacinata di Semola di Grano Duro

    Semolina flour featuring a typical yellow colour and a fine grain, to be used alone or in addition to wheat flour. It improves water absorption, resulting in increased workability, flavour and aroma, with a yellower crumb and a thicker/darker crust.

  • Manitoba

    A strong flour by definition, made by milling the best European and North American wheat. Ideal for increasing protein level and improving the gluten network in unleavened products. Recommended for preparation of high-quality Panettoni, Pandori, and Easter Colomba.




    This is a supply chain product whose traceability is certified. It is a flour obtained from a low refining milling which respects the most nutritious parts of the cereal. Its peculiarities are the high presence of fibres and mineral salts for our daily well-being. Mantograno gives to doughs the good taste of the olden days. It is suitable for both manual and mechanical processing. Click here to visite the website 100% MADE IN MANTUA, 100% MADE IN ITALY. Mantograno is ideal for all food preparations. 1 kg paperbag.  

  • Easypizza

    Born from a special mixture of carefully selected grains, this self-rising flour allows for maximum leavening speed, from 2 to 4 hours. The presence of sourdough starter ensures a natural rising, resulting in a characteristic flavour and being more digestible.

  • Cereal Brown

    Cereal Brown is a mix of flours, grains and seeds such as Wheat, Barley, Rye, Soybean, Corn, Oats, Sunflower, Flax and Sesame. This variety of ingredients allows your baked products to be high in energy value, rich in fibre, minerals and Omega 3.

  • Integro

    The Traditional “Integro” Flour, is a roughly refined whole grain flour. Rich in fibre, this flour is characterised by the presence of larger grains fragments, which give it a rustic appearance and flavour.

  • Lievito Naturale

    Dried sourdough starter for natural leaving, to give your dough a strong flavour, aroma and fragrance. Your baked products will be enhanced by a golden colour, crisp crust and longer shelf life.

  • Quinoa

    Obtained by milling Quinoa seeds, this flour is rich in protein and fibre. Ideal for dough.

  • Canapa

    Obtained from the milling of panels of seed hemp, this flour is particularly rich in protein, fibre and essential fatty acids. Ideal for dough.


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