Bread-making line
Flours for bread-making
A wide range of flours for your sweet and savoury bakery products. 100% natural, designed and tested for professional use, they guarantee excellent workability on several types of dough.
We produce types 0, 00, 1, 2 and wholegrain flours, available in different forms depending on the strength and extensibility required.
Find the flour best suited to your needs.
Our Flours
Bread-making line
Wholemeal S
W280-W340 | Common wheat flour type "Wholemeal S" with coarse bran.
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Bread-making line
Type 0 - 100% Italian wheat | W290 - W320
W290-W320 | Professional flours recommended for medium, medium-long leavening and medium working with biga or indirect processing with biga.
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Bread-making line
Type 0 - 100% Italian wheat | W190 - W230
W190-W230 | Professional flour recommended for short leavening and direct processing.
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Bread-making line
Wholemeal - 100% Italian wheat
W280-W340 | Common wheat flour type "Wholemeal S" with coarse bran.
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