Products

Type “1” flour with high protein content: it is suitable for long maturation processes, where considerable developments of volume, easy control of leavening and very extensible gluten net are required. It is suitable for refreshing mother yeast and preparing biga or old dough. Its gluten content guarantees perfect workability in all kinds of high hydration dough. When used in retarder proofer systems, it guarantees reduced dough oxidation and excellent stability and consistency of results.

Developing fragrance and aromas during baking, finished products turn out to be light and tasty and have a vivid and distinctive color as well as excellent chewability and softness.

Whole Durum wheat semolina with high protein content: it is suitable for medium and long leavening where a high elasticity is required.

Type “2” flour, 100% Italian, obtained from four varieties of ancient soft grains: Verna, Autonomia, Abbondanza and Frassineto. It is suitable for short leavening and for delicate working processes that respect tradition.

Type “1” flour with medium protein content: It is suitable for medium leavening and has very balanced rheological features that make it perfect for all preparations where a high elasticity is required.

Type “1” flour with moderate protein content: it is suitable for reduced kneading time and for all preparations where a prompt reaction to fermentation processes and a moderate elasticity are required.