Classic Line
Our Flours
Infibra
Type 1 | W210
W210 | Type '1' soft wheat flour from 100% Italian grains for professional use, with toasted wheat germ added. Ideal for bread, bread sticks, pizza, focaccia and biscuits.
Discover
Infibra
Type 1 | W300
W300 | Type '1' soft wheat flour for professional use, with toasted wheat germ added. Ideal for bread, pizza, focaccia and cakes with medium rising times.
Discover
Infibra
Type 1 | W380
W380 | Type '1' soft wheat flour for professional use, type ‘1’ for professional use with toasted wheat germ added. Ideal for bread, pizza, leavened pastry products and for the preparation of biga and preferment starter doughs.
Discover
Infibra
Type 2 | W230
W230 | Type '2' soft wheat flour for professional use, with toasted wheat germ added. Ideal for bread, pizza, pasta and cakes with short rising times.
Discover
Infibra
Type 2 | W300
W300 | Type '2' soft wheat flour for professional use, with toasted wheat germ added. Ideal for bread, pizza, fresh pasta and big leavened with long rising times.
Discover
Infibra
Type 2 | W380
W380 | Type '2' soft wheat flour for professional use, with toasted wheat germ added. Ideal for bread, pizza, fresh pasta and big leavened with long rising times.
Discover
Infibra
Infibra+
W350 | Soft wheat flour for professional use, with the addition of toasted bran, toasted middlings and toasted wheat germ. Ideal for bread, pizza, fresh pasta and leavened pastries.
DiscoverDownload the catalogue
Leave us your details and we will send you the catalogue
Request the catalogue