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Subcategories
Bread Flour
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GREEN BAG FLOUR TYPE "00"
INGREDIENTS: Farina type "00" of Italian soft wheat ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: common bread, common pastry KG 25
YELLOW BAG FLOUR TYPE "00"
INGREDIENTS: Flour type "00" of Italian and European soft wheat ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: for bread, pastry KG 25
LIGHT BLUE BAG FLOUR TYPE "00"
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
BLU BAG FLOUR TYPE "00"
INGREDIENTS: Farina type "00" of Italian soft wheat ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: common bread, common pastry KG 25
VIOLET BAG FLOUR TYPE "00"
INGREDIENTS: Flour type "00" of Italian and European strong soft wheat ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: longer fermentation bread, puff pastry KG 25
RED BAG FLOUR TYPE "00"
INGREDIENTS: Flour type "00" of North American and Italian strong soft wheat ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: special pastry and bread with long fermentation, panettoni, pandori, also pizza KG 25
MANITOBA FLOUR TYPE 0
INGREDIENTS: Manitoba soft wheat flour type “0” ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: long leavening dough for bread, pastry and pizza KG 25
BROWN BAG FLOUR TYPE "1"
INGREDIENTS: soft wheat flour type "1" ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: bread KG 25
BROWN BAG FLOUR TYPE "2"
INGREDIENTS: soft wheat flour type "2" ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: traditional Italian home made bread, Lariano (Rome) bread KG 25
FINE WHOLE WHEAT FLOUR
INGREDIENTS: Italian soft wheat wholemeal fine flour ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: wholegrain bread KG 25
COARSE WHOLE WHEAT FLOUR
INGREDIENTS: Italian soft wheat flour coarse flour ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: wholegrain bread KG 25
FINE POLENTA CORNMEAL
INGREDIENTS: corn flour ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: corn bread, dusting flour, polenta KG 25
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