Our flours
Soft wheat
type 00
- Suitable for all types of bread
- For doughs with short rising times
Soft wheat
Type 0
- Suitable for all types of bread
- For doughs with short rising times
Soft wheat
type 00
- Medium strength, balanced and versatile flour
- Recommended for doughs with medium rising times
Soft wheat
type 0
- Ideal for sandwiches and small breads
- Made from a selection of the best domestic and North American wheats
SOFT WHEAT
type 0 - Manitoba
- Flour with elastic gluten and high protein value
- Ideal for bread and confectionery products requiring long rising times
Soft wheat
Whole grain
- Obtained by grinding the whole grain
- Contains wheat germ and is rich in fibre
Soft wheat
type 2
- Recommended for homemade bread baked in wood-fired ovens
- Gives flavour and a slightly darker colour
Soft wheat
Ideal for pizza
- Flour with elastic and extensible gluten
- Ideal for making classic Neapolitan pizza
Soft wheat
whole grain
- Obtained by grinding the whole grain
- Contains wheat germ and is rich in fibre
