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"00" flour for pastries, but also for long-fermentation pizza and bread. W: 280-320.
Strong flour for pizza and long-fermentation bread. W: 320-360.
Type 1 flour for bread, pizza, focaccia, and rustic, well-balanced sweets. Type 1 flour W: 230-280.
Re-milled durum wheat semolina for fresh pasta, bread, pizza, and focaccia.
Farina Tipo 0 realizzata con grano 100% italiano dedicata all'alimentazione dei bambini.
Manitoba flour for large leavened products. W: 320-360.