| ≥1 piece |
| Pure corn meal, excellent for polenta. Also used for breading or desserts |
| Ideal for specialty breads, or used to give good flavor and a nice color to different preparaitios. .Also suitable for the production of biscuits. |
| Obtained from the milling of wheat at 100% with bran broadleaf |
| flour characterized by high strength and a considerable quantity / quality of gluten. Obtained from ground beans of the best North American (Manitoba). The dough made with Manitoba will be more elastic and strong, suitable for special bread (French baguette, Panettone and Pandoro), the long-rising pizza, cakes and Pasta. |
| A versatile flour that can be used to make many types of Pizza. A pizza Flour is milled from medium-high gluten Italian wheats. |
| A blend of flours according to Italian tradition to make fresh pasta, lasagna, tagliatelle and stuffed pasta. The dough can be prepared with eggs or only with water. This flour makes a very soft, smooth and fine dough easy to handle. The perfect flour for household Pasta Machines. |
| Our Semolina Bread Flour is milled from blends of hard wheats grown in the Italian region of Puglia. The ideal flour to make the typical Pugliese bread “Pane di Altamura” , with a crunchy crust, soft porous crumb, golden yellow colour and typical taste and other regional breads. |
| Blend of different flours, ideal for making bread such homemade bread, freselle and of bread biscuits. |
Suitable for all major destinations of professional and domestic use. It can be commonly used as a base flour in homemade preparations, in particular bread, pizza, focaccia and whole regional products. The products obtained using whole wheat flour are characterized by appearance, odor and taste rustic and traditional.