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

Type ‘0’ and ‘00’ flours

Type 0 and 00 wheat (triticum aestivum) flours

Type 0 and 00 wheat (triticum aestivum) flours


4 RESULTS

  • Farine Viola

    W: 100-220. Only Italian flours suitable for refreshment and products with short rising time. Recommended for biscuits, grissini, piadine.

     
  • Farine Blu

    W: 220-240. Flours used for refreshment and direct doughs. Recommended in particular for durum wheat bread and rolls, small and medium sizes.

     
  • Farine Verdi

    W: 240-300. Strengthened flours, excellent for direct doughs and starter doughs with short fermentation time, for the production of baguettes, long loaves, medium size breads.

     
  • Farine Marron

    W: 300-600. These strong flours are obtained from the best wheat from around the world. Suitable for products with long rising time and starter doughs for special bread such as ciabatta and hollow bread.

     



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