Flour for baking
Our selection of flours for desserts: from biscuits, to pies, to soft cakes, to great leavened. Let yourself be inspired by fantasy!
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Long maturation (48/72 hours) - 4 spikes: Manitoba Flour
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Medium long maturation (24/48 hours) -3 spikes: 00 Fior Fiore Flour; Wholemeal Flour; AmorBimbi Flour.
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Maturation time (12/20 hours) - 2 spikes: Type 0 Flour; Type 1 Flour; Type 2 Flour.
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Short maturation - 1 spike: Type 0 Flour Flôr di Lune Bio; Stone-milled Wholemeal Flôr di Lune Organic Flour; 00 Pastry Flour.
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To be mixed with one of the flours from the Linea Tradizione: Farzut Flour; Potato Bread Flour; Pumpkin Bread Flour; Amordonna Flour; Five Cereals Flour.
Our selection of flours for desserts: from biscuits, to pies, to soft cakes, to great leavened. Let yourself be inspired by fantasy!
-
Long maturation (48/72 hours) - 4 spikes: Manitoba Flour
-
Medium long maturation (24/48 hours) -3 spikes: 00 Fior Fiore Flour; Wholemeal Flour; AmorBimbi Flour.
-
Maturation time (12/20 hours) - 2 spikes: Type 0 Flour; Type 1 Flour; Type 2 Flour.
-
Short maturation - 1 spike: Type 0 Flour Flôr di Lune Bio; Stone-milled Wholemeal Flôr di Lune Organic Flour; 00 Pastry Flour.
-
To be mixed with one of the flours from the Linea Tradizione: Farzut Flour; Potato Bread Flour; Pumpkin Bread Flour; Amordonna Flour; Five Cereals Flour.
