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Subcategories

  • TRADITIONAL BREAD FLOUR

    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./h4>

    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.

  • TRADITIONAL PIZZA FLOUR

    PIZZA FLOUR

    ING QUALITY INGREDIENTS AND THE RIGHT FLOUR IS THE FIRST STEP TO MAKE THE REAL ITALIAN PIZZA. OUR PRODUCTS ARE THE RESULT OF ANCIENT PROCESSING METHODS IN ACCORDANCE WITH THE AUTHENTIC TRADITIONS. THE DOUGH ELASTICITY AND STABILITY GUARANTEE LIGHT TASTE AND DIGESTIBILITY, BESIDES ITS SMELL AND INTENSE TASTE.

    The real Italian pizza starts from here, from our flour...
    The rest is about your talent!

  • MIX

    MIX

  • STONE-GROUND WHOLEMEAL AND SEMI-WHOLEMEAL FLOUR

    MACINA D'ALTRI TEMPI

    SOFT WHEAT FLOUR AND ITALIAN ANCIENT CEREAL WITH MORE FRAGRANCES, FIBERS, VITAMINS AND GERM, THE RESULT OF THE SYNTHESIS BETWEEN TRADITION, AUTHENTICITY AND RUSTICITY OF THE GRINDING STONE AND THE QUALITY CONSISTENCY OF TRADITIONAL GRINDING.

    LA FERTÈ ANCIENT STONE GRINDING

    • Tradition and authenticity
    • Unrefined aspect of the finished product
    • Slower grinding
    • MImproved preservation of smell and vitamins
    • Fiber and wheat germ

    CYLINDER GRINDING

    • Quality consistency
    • Dough greater stability
    • Better control of the process

    MIXTURES OF FLOUR GROUND AS IN THE PAST.

    DIFFERENT MIX, UNIQUE TASTE.

  • ORGANIC FLOUR

    ORGANIC WHITE CRAFT

    THE HUMAN AND THE SOIL WELLNESS ARE LINKED BY A LASTING BOND ESTABLISHED BY GROWING AND USING GENUINE PRODUCTS COMING FROM A RICH AND HEALTHY SOIL. ORGANIC CROP FLOUR THE BEST AND THE PUREST PRODUCTS WE ARE GIVEN BY OUR SOIL.

    FLOUR FROM BIOLOGICAL CROPS
    WHAT MORE GOOD AND PURE OFFERS US OUR LANDA

  • BAKERY FLOUR AND BLENDS

    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.

  • GLUTEN-FREE FLOUR

    GLUTEN-FREE FLOUR

  • INGREDIENTS, YEAST AND FLOUR FOR DUSTING
  • BATTERS

    BATTER FLOUR

    THE QUALITY OF OUR FLOUR IS ALSO THE ONE USED FOR FRYING.

  • TRADITIONAL PASTA FLOUR

    PASTA FLOUR

    OUR HIGH QUALITY FLOUR ALSO FOR PASTA.

Professional More
Showing 1 - 10 of 10 items

  • INGREDIENTS: Farina type "00" of Italian soft wheat ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: common bread, common pastry KG 25


  • INGREDIENTS: Flour type "00" of Italian and European soft wheat ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: for bread, pastry KG 25

  • INGREDIENTS: Flour type "00" of Italian and European soft wheat ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: bread, pastry also puff pastry KG 25



  • INGREDIENTS: "Italian" and north America soft wheat flour ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: bread, round, by the meter and pan pizza. Rising time medium/long KG 25 - 10

  • INGREDIENTS: "Italian" and north America "00" soft wheat flour ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: round and pan pizza, long rising time KG 25

  • INGREDIENTS: "Italian" "00" soft wheat flour, starch, sour dough ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: Verace Napoli Pizza, medium rising time KG 25 - 10


  • INGREDIENTS: "Italian and European" “0” soft wheat flour type , soya flour, regrounded durum wheat semolina, sour dough, rice flour ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: Roman round, by the meter and pan pizza – Medium rising time KG 25


  • INGREDIENTS: "Italian and European" "0" soft wheat flour type, soya (OGM FREE)  flour, reground durum wheat semolina, Sour dough (soft wheat flour, flour of malted soft wheat, saccharomyces cervisiae) ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: Roman pan pizza. To strengthen weak flour. Long rising time KG 25 - 10

  • INGREDIENTS: Flour type "00" of Italian and European soft wheat ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: bread, pastry also puff pastry KG 25

Showing 1 - 10 of 10 items