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Autentica Flour
Autentica Flour
Type 0 flour produced 100% from the milling of short-chain Friulian wheat.
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AmorBimbi Type 0 Flour
AmorBimbi Type 0 Flour

Farina di grano tenero tipo 0 proveniente da grano biologico italiano, dedicata ad un’alimentazione sana di grandi e bambini a partire dai 3 anni di età.

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Flour Type 1
Flour Type 1
Type 1 flour, balanced and with excellent nutritional qualities. Ideal for bread and pizza preparations. Suitable for refrigerator fermentation of 48 hours and room temperature fermentation of 24 hours. W: 260-290.
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Flour Type Uno R
Flour Type Uno R
Soft wheat flour with added re-milled semolina, enriched with fibers and minerals from the outer part of the grain. Ideal for rustic breads and pizzas, suitable for long fermentations, with biga starters of 24 hours or more. W: 300.
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Wholemeal Flour
Wholemeal Flour
Soft wheat flour rich in fiber, made from strong national and international grains. High hydration capacity dough with a recommended fermentation of at least 48 hours. W: 320-340.
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Flour Type 2
Flour Type 2
Our Type 2 flour, also known as semi-wholemeal, contains good amounts of fiber and minerals. Ideal for baking, pastry, and pizza preparations. Suitable for refrigerator fermentation of 48 hours and room temperature fermentation of 24 hours. W: 260-290.
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Flour Type 0 Giallo Verde
Flour Type 0 Giallo Verde

Farina Tipo 0 ottenuta dalla macinazione di grano di media forza. ideale per impasti diretti di panificazione e per la preparazione di focacce e pizze. W: 220-250

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Flour Type 00 Marrone
Flour Type 00 Marrone

Farina Tipo 00 ottenuta dalla macinazione di grani di forza per impasti diretti e indiretti, per panificazione e pasticceria. W: 260-290.

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Flour Type 0 Nera
Flour Type 0 Nera
Type 0 flour made from high-protein foreign grains. Ideal for both direct and indirect doughs. Suitable for refrigerator fermentation of 48 hours or room temperature fermentation of 24 hours. W: 260-290.
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Flour Type 0 Blu
Flour Type 0 Blu

Farina Tipo 0 ottenuta dalla macinazione di grano tenero ad alto valore proteico, ideale per la produzione di impasti a lunga lievitazione, sia in panificazione che in pasticceria. W: 320-340

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Oro Pizza Preziosa Flour
Oro Pizza Preziosa Flour
High-protein Type 0 flour. Ideal for large leavened products or as a reinforcement during the summer. Suitable for a minimum fermentation of 72 hours. W: 360-380.
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Oro Pizza Pizzasoia Flour
Oro Pizza Pizzasoia Flour
Blend of soft wheat flour and whole soybean flour, offering good elasticity and intense flavor. Ideal for crispy pizzas. Suitable for refrigerator fermentation of at least 72 hours. W: 300.
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Oro Pizza Deliziosa Flour
Oro Pizza Deliziosa Flour

Soft wheat flour ideal for unique cereal pizzas, containing barley, oats, corn, flaxseeds, sesame seeds, soy, and rye. Suitable for both direct and indirect doughs with a minimum fermentation of 72 hours. W: 300.

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Oro Pizza Gustosa Flour
Oro Pizza Gustosa Flour
Type 00 flour made from high-quality national, European, and foreign grains. Ideal for both direct and indirect doughs. Suitable for refrigerator fermentation of 48 hours and room temperature fermentation of 24 hours. W: 260-290.
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Oro Pizza Cuor di Deliziosa Flour
Oro Pizza Cuor di Deliziosa Flour
Blend of cereal and seed flours, suitable for both direct and indirect doughs with a minimum refrigerator fermentation of 72 hours. W: 300.
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Oro Pizza Appetitosa Flour
Oro Pizza Appetitosa Flour

Type 00 flour made from high-quality national soft wheat and European grains. Ideal for preparations such as crackers and breadsticks. Suitable for direct doughs and refrigerator fermentation for up to 24 hours. W: 220-250.

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Oro Pizza Briosa Flour
Oro Pizza Briosa Flour

Type 00 flour made from high-quality foreign grains. Suitable for both direct and indirect pizza doughs. Ideal for refrigerator fermentation of at least 72 hours. W: 320-340.

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