Flours for other preparations

Wholemeal flour, rich in fiber. W: 280-320.

Flour made from wheat, rye, oats, barley, and corn. Ideal for both sweet and savory preparations.

Spelt flour for sweet and savory recipes such as bread, pasta, focaccia, cakes, and pizza.

Whole spelt flour for bread, pizza, focaccia, cakes, and cookies.

Rice flour for cakes, cookies, creams, and breadings.

Blend of soft wheat, durum wheat, and cereals for focaccia, pizza, and bread.

Soft wheat flour and pumpkin puree for bread, focaccia, and sweets.

Coarse-grain cornmeal for yellow polenta.

Medium-grain cornmeal for yellow polenta.

Yellow cornmeal for cakes, sweets, and cookies.

Soft wheat flour and potato flakes for soft sweet and savory baked goods.

Type 0 flour, durum wheat, barley, and oats for a light bread with a crispy crust.

Blend of soft wheat flour and rye flour for dark, rustic bread with an intense flavor.

Flour for bread, pizza, focaccia, and sweets. W: 230-280. This flour is also suitable for making Neapolitan pizzas with a large crumb structure.

Type 1 flour for bread, pizza, focaccia, and rustic, well-balanced sweets. Type 1 flour W: 230-280.

Lievito di birra secco istantaneo, da utilizzare direttamente negli impasti. Adatto sia a brevi, sia a lunghe maturazioni.

Preparato per prodotti da forno con pasta madre essiccata e lievito di birra secco.