Type 00 soft wheat flour

Ideal for making Neapolitan pizza with highly hydrated dough and long leavening.

Type 0 soft wheat flour

Ideal for the production of pizzas with a high and honeycombed crust. Long leavening and highly hydrating doughs.

Type 1 soft wheat flour with added wheat germ.

Ideal for making honeycomb pizzas with nutritional values ​​and organoleptic characteristics of wheat germ. Long leavening doughs.

Type 0 soft wheat flour with wheat germ

Ideal for making Neapolitan pizza with long-lasting, highly hydrated dough.

Type 00 wheat flour; type 1 wheat flour; natural flavors

Ideal for pizza on the shovel and gourmet pizza.

Type 00 soft wheat flour

Ideal for dusting pizza or bread bases.

00 soft wheat flour

Recommended for the production of fresh pasta and gnocchi. Excellent for both manual dough and dough made with industrial mixers.

It can be mixed with semolina and semolina to obtain greater resistance in cooking.

Type 0 flour

Recommended for making leavened and non-leavened products such as croissants, babbà and puff pastries. Used to correct lower quality flours, it is ideal for making chariots and is able to absorb high percentages of water while always guaranteeing the same seal.

Type 0 soft wheat flour

Recommended for making leavened and non-leavened products such as croissants, babbà and puff pastries. Used to correct lower quality flours, it is ideal for making chariots and is able to absorb high percentages of water while always guaranteeing the same seal.

Type 00 soft wheat flour

Recommended for the production of pan pizzas with direct and quick dough, ideal for making thin, crispy and honeycombed pizzas.

Type 2 soft wheat flour

Recommended for making different types of pizzas, thin and crunchy, or soft and honeycombed.

Type 00 soft wheat flour

Recommended for the production of biscuits, shortcrust pastry and sponge cake.

Direct kneading of all the ingredients.