Farine Deboli

"00" flour for shortcrust pastry, fresh pasta, rolls, and breadsticks. W: 180-230.

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

Organic Type 0 flour for cookies, tarts, and direct doughs. W: 180-230.

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

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

Blend of spelt flour and whole barley for rustic-tasting bread and focaccia.

Soft wheat flour, sunflower seeds, sesame seeds, and flaxseeds for a rustic, grain-rich bread.

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

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

Organic wholemeal flour, stone-milled, for shortcrust pastry, breadsticks, and short fermentation doughs. W: 180-230.

Granulated flour for crispy frying and for dusting bread and pizza.

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