semi-finished
Infibra
Spirulina with seeds
Flour for professional use made with type '1’ Infibra flour and the addition of Italian organic spirulina algae, sunflower seeds and hemp seeds. Ideal for bread, focaccia, pizza, bread sticks and fresh pasta. The ultimate in taste and wellbeing; a natural source of vitamins, minerals and fibre. The result is a baked product with a strong flavour and a characteristic colour. 100% natural, free from additives and flavourings.
Characteristics of the Flour
Type
Strength
W290 - W310
Pack size
5 kg / 10 kg
Storage
Store in a cool and dry place.
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Spirulina without seeds
W290-W310 | Flour for professional use with the addition of Italian organic spirulina algae. Ideal for bread, focaccia, pizza, bread sticks and fresh pasta.
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Wholegrain spelt
W320-W340 | Semi-finished product for professional use made with type '1' soft wheat flour, and the addition of wholegrain spelt flour, dried natural soft wheat yeast and toasted wheat germ. Ideal for bread and pizza.
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Pizza line
Anima di Grano - Slow
From W370 to W420 | Flours ideal for the preparation of pizzas with direct dough with long rising time over 18 hours.
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