Cake flour

65 YEARS OF EXPERIENCE DUE TO THE CLOSE RELATIONSHIP WITH BAKERS, PIZZA MAKERS, CONFECTIONERS, FRYERS, CATERERS, IN SEARCH OF EXCELLENCE THROUGH THE ATTENTION TO DETAIL.

A LARGE RANGE OF PROFESSIONAL INGREDIENTS WERE BORN ON THE WISE ABILITY IMPROVED OVER 3 GENERATIONS, FOR SELECTING THE BEST GRAINS AND NATURAL INGREDIENTS THAT ARE WISELY MIXED THANKS TO THE HARD WORK OF RESEARCH AND DEVELOPMENT DUE TO THE CLOSE RELATIONSHIP WITH BAKERS, PIZZA MAKERS, CONFECTIONERS, FRYERS AND CATERERS.


FOR BISCUITS

W 130/150


FOR CROISSANT

W 340/350


FLOUR TYPE 00.

W 250/260


MANITOBA FLOUR TYPE 0

W 380/400





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