Bread 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.

AA 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.


“GREEN BAG” FLOUR, TYPE 00.

W Ind. 210/220


“YELLOW BAG” FLOUR, TYPE 00.

W Ind. 220/230


“LIGHT BLUE BAG” FLOUR, TYPE 00.

W Ind. 250/260


“VIOLET BAG” FLOUR, TYPE 00.

W Ind. 280/300


“RED BAG” FLOUR TYPE 00.

W Ind. 320/340


“BLUE BAG” FLOUR, TYPE 0.

W Ind. 200/210


“MANITOBA BAG” FLOUR, TYPE 0 FLOUR, TYPE 0

W Ind. 340/400


CORNMEAL “FIORETTO”





Macina
d'altri tempi

L'arte bianca
biologica