Flour type 00 : this type of flour is ideal for a large number of recipes of bread-making that involve the use of hand-made doughs or with the bread machine.
Flour type 0 : this type of flour is ideal for a large number of recipes of bread-making that involve the use of hand-made doughs or with the bread machine.
Flour type 1 : it is the right choice for those looking for a product with a delicate rustic flavor and an interesting nutritional balance. AND' ideal for short and medium leavening baked products, for the preparation of highly hydrated doughs with medium-long leavening times. Consequently this flour is recommended for the production of focaccia, pizzas, very leavened baked goods. It can also be used in pastry shop.
Flour type 2 : it guarantees easily workable dough with a delicate rustic flavor, it is particularly suitable for common bread making and is therefore used in the preparation of bread and pizza.
Wholemeal flour: wholemeal soft wheat flour produced with grains from our area and ground in our plant to obtain a natural product rich in fiber without the addition of gluten and additives. It is used in all bakery products (bread, pizza and focaccia).
"Manitoba" soft wheat flour: the main feature it is its strength which, combined with the high presence of proteins and the remarkable power of water absorption, makes it suitable for more complex processes, especially for the preparation of leavened confectionery products. There Manitoba flour is characterized by a high amount of glutenin and gliadin, two insoluble proteins which in contact with water produce gluten, which in turn makes the dough more elastic and consistent and therefore suitable for the preparation of products that require a long leavening.