Flour & Mill Mix

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Organic Flour, 100% ITALIAN WHEAT, W 160, protein >12.5%, P/L 1.20Flour obtained from the milling of..

Pizza Flour, W 390-420, protein >15%, P/L 0,50-0.55 Long leavening time. CONSERVATION TIME AT ..

Pizza Flour, W 200-220, protein >10.5%, P/L 0,40-0.45 Short leavening time. Dough to be prepar..

Pizza Flour, W 200-220, protein >10.5%, P/L 0,40-0.45 Short leavening time. Dough to be prepar..

Fresh Pasta Flour, W 200, protein >11%, P/L 1.00This flour has a calibrated granulometry ensuring th..

Fresh Pasta Flour, W 200, protein >11%, P/L 1.00 This flour has a calibrated granulometry ensu..

Reground semolina, W 220, protein >12.5%, P/L 1.50This reground semolina keeps the durum wheat aroma..

Reground semolina, W 220, protein >12.5%, P/L 1.50 This reground semolina keeps the durum whea..

Semolina, protein >12.5%Semolina obtained from the milling and sifting of the finest durum Italian a..

Semolina, protein >12.5% Semolina obtained from the milling and sifting of the finest durum It..

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