Suitable for baking, pastry and pasta making
Softwheat Type 0
Organic white and refined flour, low in mineral salts. Suitable for all recipes and baked goods, in particular for bread, fresh pasta, homemade pizza, breadsticks, biscuits, pastries
Softwheat Type 00
The finest of flours, white and with a very thin consistency. Suitable for all uses in the kitchen, especially for fresh pasta, bread, pizza and biscuits.
Softwheat Type 2
Less refined flour that retains most of the nutritional characteristics of the wheat grain and has a greater presence of fiber. Ideal for bread, pizza and all baked products.
Softwheat Type Manitoba
Flour rich in gluten and low in starch, suitable for more complex processes, such as the preparation of leavened confectionery products, long-leavening pizzas, bread, seitan, puff pastry.
Wholewheat
Flour rich in fiber. Well suited for whole wheat baked products and semi-processed products, suitable for bread, pizza, biscuits, pastry and confectionery.
Durum Semolina
For dry pasta and fresh pasta production, bread making.
Semi-wholemeal Durum Cappelli
Dry pasta, specialities, bread making.
Spelt
Suitable for bread production and other bread-like products like: crackers, flat bread, crispy toast-like bread, bread sticks, unleavened bread (typical of Romagna), sweet and salty biscuits-like products, pastry products in general, snacks, pizza.