Pizza Line

Our Flours

Infibra

Mammmà

W350 | Semi-finished product for professional use ideal for pizzas and focaccia with long rising times.

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Infibra

Zero+

W250 | Type '0' soft wheat flour for professional use, with toasted wheat germ added. Ideal for bread, pizza, small leavened goods and straight doughs.

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Infibra

Zero+

W340 | Type '0' soft wheat flour for professional use, with toasted wheat germ added. Ideal for bread, pizza and leavened goods with medium rising times and the preparation of biga and preferment starter doughs.

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Infibra

Classic Crokkia

W300-W370 | Semi-finished product for professional use ideal for pinsa, pizza alla pala and Roman-style focaccia.

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Infibra

Rustic Crokkia

W290-W350 | Semi-finished product for professional use. Thanks to its high hydration capacity, it is ideal for pizza alla pala.

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