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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.

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.

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Showing 1 - 12 of 12 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: 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

  • 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


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

  • 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


  • INGREDIENTS: soft wheat flour type "1" ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: bread KG 25


  • 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


  • INGREDIENTS: Italian soft wheat wholemeal fine flour ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: wholegrain bread KG 25


  • INGREDIENTS: Italian soft wheat flour coarse flour ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: wholegrain bread KG 25

  • INGREDIENTS: corn flour ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: corn bread, dusting flour, polenta KG 25

Showing 1 - 12 of 12 items